Delicious Pork Belly Stir Fry Recipe | Easy Som Moo Ton Tutorial

pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, while tofu is a vegetarian option.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories, while salt is a basic substitute.

chili flakes

🥗Healthier: fresh chilies

💰Cheaper: paprika

Fresh chilies provide a vibrant flavor, while paprika is milder.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar is more economical.

Pat the pork belly dry and cut it in half.

Cut the pork belly into smaller pieces and place them in a large bowl.

Add kosher salt and sugar to the pork belly, ensuring all pieces are covered.

Grind garlic into a paste using a mortar and pestle and mix it with the pork belly.

Add cooked sticky rice and black pepper to the pork belly mixture and massage it well.

Place the pork belly in a container, press it down, and cover it tightly with Saran Wrap and a lid.

Put the container in a Ziploc bag to prevent leaks and ferment in a dark place for about 4 days.

After fermentation, remove the pork belly and scrape off excess rice if necessary.

Preheat the oven to 400 degrees and bake the pork belly for about 30 minutes, checking halfway through.

Cut the baked pork belly into bite-sized pieces.

Heat oil in a wok on high heat and add ginger and minced garlic to flavor the oil.

Add red and green bell peppers and mushrooms to the wok.

Add the fermented pork belly along with dark soy sauce, oyster sauce, and sugar to the stir-fry.

Top with freshly fried shallots before serving.

Cooking Techniques

Equipment Needed

Spice Level: