Pad Prik King Recipe With Pork Belly

I absolutely love this recipe because it combines tender pork belly with the bold flavors of prik king curry paste, creating a dish that’s both comforting and exciting. Plus, it’s a breeze to make, and the fragrant kaffir lime leaves and fresh basil garnish make it feel like a gourmet experience right at home—it’s like a mini culinary escape to Thailand!

I adore the way the vibrant tastes and colors of Pad Prik King with pork belly come through. You have the deliciousness of the necessary succulent pork belly and the aromatic prik king curry paste.

They are splendid together. You then have the crisp green beans, which are delightful and very textured.

And at the end of this colorfully plated dish, you have the very balanced flavors brought about by the addition of fish sauce and palm sugar. Their combination is splendidly savory and sweet.

And then you add the delightful fragrance of kaffir lime leaves.

Ingredients

Pork Belly:
Protein and fat are plentiful, adding savory depth.

Prik King Curry Paste:
Rich and zesty, it delivers powerful Thai flavors.

Fish Sauce:
Umami powerhouses boost flavor by adding a salty punch.

Palm Sugar:
Caramel sweetness blends with the spices, which are in perfect balance.

Kaffir Lime Leaves:
A fresh citrus smell in a dish will command the attention of everyone at the table.

Green Beans:
Crunch and hue, bursting with vitamins and fiber.

Ingredient Quantities

• 1 lb pork belly, sliced into bite-sized pieces
• 3 tablespoons prik king curry paste
• 2 tablespoons vegetable oil
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1/4 cup water
• 8-10 kaffir lime leaves, finely sliced (optional)
• 1 cup sliced green beans or long beans
• Red chili, sliced (for garnish, optional)
• Fresh basil leaves (for garnish, optional)

Instructions

1. In a large pan or wok, place vegetable oil and heat it over medium heat.

2. Put the pieces of pork belly in the pan and cook them until they are browned and crispy at the edges, which should take about 5-7 minutes.

3. Take the cooked pork belly from the pan and put it aside, leaving a small amount of fat in the pan.

4. Add the curry paste to the pan and stir-fry for 1-2 minutes until fragrant.

5. Mix the curry paste well with the returned pork belly in the pan.

6. Put the fish sauce, palm sugar, and water in the pan. Stir until the sugar is dissolved and all the ingredients are well combined.

7. Add the sliced green beans to the pan and sauté for another 3-5 minutes, stirring occasionally, until the beans are tender-crisp.

8. If you’re using them, stir in the finely sliced kaffir lime leaves for more fragrance and flavor.

9. Sample the dish and modify the flavor with additional fish sauce or sugar if necessary.

10. Before serving, garnish with fresh basil leaves and sliced red chili. The dish is meant to be served hot with steamed jasmine rice.

Equipment Needed

1. Large pan or wok
2. Wooden spoon or spatula
3. Measuring spoons
4. Chef’s knife
5. Cutting board
6. Mixing bowl or plate (to set aside cooked pork belly)
7. Serving spoon

FAQ

• What kind of curry paste is used in Pad Prik King?The key ingredient in Prik King curry paste is a spicy and aromatic base that does not use coconut milk.
• Can I use another protein instead of pork belly?It is true that chicken or beef can be used as substitutes; however, they may change how long it takes to cook the dish.
• What is the purpose of kaffir lime leaves in the recipe?The fragrant, citrusy aroma of kaffir lime leaves underscores the flavors of the dish.
• Is palm sugar necessary, and what can I substitute it with?If you can’t find palm sugar, brown sugar is a suitable substitute, but it won’t give you the same unique sweetness that palm sugar does.
• Can I make this dish spicier?To amp up the heat, add more prik king curry paste or top with more sliced red chilies.
• How can I make this dish vegetarian?Substitute tofu for pork in the vegetarian version of this dish and use a substitute for a meat-free version.

Substitutions and Variations

Pork belly: Use chicken thighs or firm tofu instead for a lighter version.
Prik king curry paste: For comparable flavor, swap with red curry paste.
Fish sauce: For a vegetarian alternative, use soy sauce or tamari.
Coconut sugar or light brown sugar can be used as substitutes for palm sugar.

Pro Tips

1. Crisping the Pork Belly For extra crispy pork belly, make sure to pat it dry with paper towels before cooking. This helps remove excess moisture, allowing the pieces to crisp up more effectively. Also, avoid overcrowding the pan, which can steam the pork instead of crisping it.

2. Enhancing Curry Flavor Toast the prik king curry paste in the pan for a couple of minutes before adding the pork belly back in. This step enhances the flavor by releasing the aromatic oils from the curry paste, giving your dish a deeper, more authentic taste.

3. Balancing Flavors Adjust the balance of flavors to your liking by carefully tasting and adding more sugar if you prefer a sweeter profile or more fish sauce for additional savory depth. A splash of lime juice at the end can also brighten the dish and add a hint of acidity.

4. Kaffir Lime Leaves Preparation If using kaffir lime leaves, ensure they are finely sliced or torn, as this helps to release their oils and aromatic flavor more effectively. If they are too tough, remove the central stem for a softer texture.

5. Vegetable Variation Feel free to experiment by adding other vegetables like bell peppers or broccoli for more color and texture diversity. Just be mindful of cooking times to maintain their crunch.