Pad Prik King Crispy Pork with Green Beans
A bold Thai dry red curry stir-fry with crispy pork belly and tender green beans coated in fragrant prik king paste — all served without coconut milk for a low-carb, intensely flavored finish.
Ingredients
- 1.5 lbs pork belly (or pork shoulder), cut into 1-in pieces
- 8 oz green beans, trimmed, halved
- 3 tbsp red curry paste (prik king style)
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 2 tsp soy sauce
- 1 tsp granulated sugar
- 6 leaves kaffir lime leaves (fresh or frozen), very thinly sliced
- 2 fresh red chili (Fresno or Thai), thinly sliced
- 2 tbsp neutral oil (vegetable or canola)
- 1/4 cup water
Instructions
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1
Pat 1.5 lbs cut into 1-in pieces pork belly (or pork shoulder) very dry with paper towels. Heat a large wok over high heat. Add 2 tbsp neutral oil (vegetable or canola) and sear pork in a single layer for 3-4 minutes until deeply browned and crispy. Flip and cook 2 more minutes. Remove and set aside, leaving rendered fat in the pan.
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2
Reduce heat to medium-high. Add 3 tbsp red curry paste (prik king style) to the fat in the pan and stir-fry for 1-2 minutes until fragrant and a shade darker.
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3
Add 8 oz trimmed, halved green beans and 1/4 cup water. Toss to coat in paste and stir-fry 3-4 minutes until beans are just tender-crisp.
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4
Return pork to the pan. Add 2 tbsp fish sauce, 2 tbsp oyster sauce, 2 tsp soy sauce, and 1 tsp granulated sugar. Toss together over high heat for 1-2 minutes until sauce clings to ingredients.
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5
Check pork has reached an internal temperature of 145°F (63°C). Stir in 6 leaves very thinly sliced kaffir lime leaves (fresh or frozen) and 2 thinly sliced fresh red chili (Fresno or Thai). Toss once more and serve immediately.