Stir Fried Pork (Pad Ped Mu )
Ingredients:
1 lb Pork Belly or bacon, diced
2 cup tua phak yao (Yardlong beans or broccoli), cut into 1" pieces
1/2 cup phrik yuat, (green thai bell peppers), sliced
1/2 cup phrik yuat daeng, (red thai bell peppers), sliced
3 Tbs red curry paste
3 Tbs Nam Pla (fish sauce)
1 Tbs nam prik pao, (roasted chiles in oil)
1 Tbs garlic, minced
1 Tbs palm sugar
1 Tbs phrik ki nu, (green birdseye chiles), thinly sliced
1 tsp black pepper, freshly ground
Method:
This dish is tradionally made with belly pork. I have used the Double Smoked German Bacon and it is excellent, less fatty. The Thais tend to use all of an animal, and this is a way of using the rather fatty belly pork. Also the style of cooking means that the dish is cooked in the pork fat itself, which enhances the flavor, and thirdly, the fatty meat absorbs the additional flavors and so tastes great.
Use a non-stick stir fry pan or well seasoned spun steel wok. Preheat the wok or pan, so as to sear the pork and render the fat quickly. If the pan is too cold it will tend to become leathery and "chewy". Open the window as iy wuill smoke a great deal with the fat and hot wok method.
The sliced chiles can be "optional" and you can reduce the amount of red curry paste used without too much adverse affect on the authenticity of the dish. I have given ingredients and amounts for traditional Thai taste.
The sliced prik yuat are a Thai variety which you could easily substitute ordinary bell peppers for this ingredient.
The long beans used in Thailand are known as tua phak yao if unavailable ordinary green beans or brocolli can be used.
Method
Heat your wok to very hot, then add the belly pork and stir fry until it turns brown, and the fat becomes crisp. If it becomes too dry add a few drops of peanut oil.
Add the curry paste, and stir fry to combine, then add the fish sauce, chile oil, garlic, sugar, chiles and pepper, and stir fry for about two minutes stirring continuously to combine the flavors and mix well.
Add the the long beans and stir fry until they just begin to soften, then add the bell peppers and stir fry until heated through and slightly soft.
Serve with steamed jasmine rice.
1 lb Pork Belly or bacon, diced
2 cup tua phak yao (Yardlong beans or broccoli), cut into 1" pieces
1/2 cup phrik yuat, (green thai bell peppers), sliced
1/2 cup phrik yuat daeng, (red thai bell peppers), sliced
3 Tbs red curry paste
3 Tbs Nam Pla (fish sauce)
1 Tbs nam prik pao, (roasted chiles in oil)
1 Tbs garlic, minced
1 Tbs palm sugar
1 Tbs phrik ki nu, (green birdseye chiles), thinly sliced
1 tsp black pepper, freshly ground
Method:
This dish is tradionally made with belly pork. I have used the Double Smoked German Bacon and it is excellent, less fatty. The Thais tend to use all of an animal, and this is a way of using the rather fatty belly pork. Also the style of cooking means that the dish is cooked in the pork fat itself, which enhances the flavor, and thirdly, the fatty meat absorbs the additional flavors and so tastes great.
Use a non-stick stir fry pan or well seasoned spun steel wok. Preheat the wok or pan, so as to sear the pork and render the fat quickly. If the pan is too cold it will tend to become leathery and "chewy". Open the window as iy wuill smoke a great deal with the fat and hot wok method.
The sliced chiles can be "optional" and you can reduce the amount of red curry paste used without too much adverse affect on the authenticity of the dish. I have given ingredients and amounts for traditional Thai taste.
The sliced prik yuat are a Thai variety which you could easily substitute ordinary bell peppers for this ingredient.
The long beans used in Thailand are known as tua phak yao if unavailable ordinary green beans or brocolli can be used.
Method
Heat your wok to very hot, then add the belly pork and stir fry until it turns brown, and the fat becomes crisp. If it becomes too dry add a few drops of peanut oil.
Add the curry paste, and stir fry to combine, then add the fish sauce, chile oil, garlic, sugar, chiles and pepper, and stir fry for about two minutes stirring continuously to combine the flavors and mix well.
Add the the long beans and stir fry until they just begin to soften, then add the bell peppers and stir fry until heated through and slightly soft.
Serve with steamed jasmine rice.
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