Yummy crispy pork topped on rice with red sauce called "Khao Moo Krob" in Thai
Ingredients800 g. streaky pork
1 tsp salt
3 Tbsp thin soy sauce
1 Tbsp seasoning soy sauce
1 Tbsp sugar
8 cups water
2 cups vegetable oil
Ingredients for sauce1 cup water
1/2 chicken cube
3 Tbsp thin soy sauce
1 tsp dark soy sauce
3 Tbsp palm sugar
1/4 tsp allspices powder (or five-spice powder)
1 Tbsp corn flour
1 tsp sesame oil
2 Tbsp ketchup
1/2 chicken cube
3 Tbsp thin soy sauce
1 tsp dark soy sauce
3 Tbsp palm sugar
1/4 tsp allspices powder (or five-spice powder)
1 Tbsp corn flour
1 tsp sesame oil
2 Tbsp ketchup
Preparation for crispy pork
1. Pour water in a pot, bring to boil on medium-high heat, add cleaned streaky pork, season with salt and 1 Tbsp thin soy sauce, reduce heat to low and simmer for 1 hour until the pork is tender.
1. Pour water in a pot, bring to boil on medium-high heat, add cleaned streaky pork, season with salt and 1 Tbsp thin soy sauce, reduce heat to low and simmer for 1 hour until the pork is tender.
2. Pierce pork skin with folk all over the strip, pat dry, and cut along the strip in half.
4. Preheat oven at 325˚F. Bring marinated pork strips on rack and let both side dry well.
5. Bake the strips for 30 minutes.
6. Heat oil in a wok on medium-low heat. When oil is hot, add baked pork strips, deep fry until both sides are crispy, remove from heat and drain well.
7. Cut crispy pork into pieces and put on a plate.
Preparation for crispy pork sauce1. Add all sauce ingredients except corn flour in a pot, bring to boil on medium heat, and stir regularly.
2. Mix corn flour with 2 Tbsp water, stir until flour dissolve, and add into the sauce.
3. Stir quickly to keep it from forming chunks, remove from heat, and put in a bowl.
ServingPut rice on a serving plate, top with crispy pork and pour the sauce over. Serve with sliced cucumber, green onion, boiled egg, and sliced fried Chinese sausage.
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