By eatmundo · August 3, 2026
🇹🇭AI-generated imageSame ingredients, elsewhere in the world
13 matchesDishes from other countries' kitchens, made from the same core ingredients as Mu Kua Klua (Pork Stir-Fry with Salt). The percentage is the share of ingredients the two recipes have in common.
Caramelized Pork Belly with Shrimp PasteIn Vietnam · same ingredients80%
Vietnamese Braised PorkIn Vietnam · same ingredients73%
Caramelized Pork Belly with Dried Shrimp (Thit Kho Tom)In Vietnam · same ingredients73%
A savory, rustic dish from Northern Thailand featuring succulent pork belly seasoned with salt and aromatics. It is a perfect balance of salty, savory, and fragrant notes, often served with sticky rice.
According to eatmundo's ingredient comparison, the closest dish to Mu Kua Klua from another cuisine is Caramelized Pork Belly with Shrimp Paste (Vietnam): the two share 80% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Heat a heavy-bottomed wok over medium-high heat until it begins to smoke slightly.
- 2
Add the sliced pork belly into the dry wok and sear until the fat renders out and the meat becomes golden brown, about 8 minutes.
- 3
Remove excess fat, leaving only about one tablespoon in the wok for the aromatics.
- 4
Add the sliced shallots to the rendered fat and stir-fry for 2 minutes until they are translucent and fragrant.
- 5
Add 4 finely chopped garlic cloves and stir-fry for 1 minute until golden and fragrant, taking care not to let it burn.
- 6
Season the mixture with 5 g (1 tsp) salt and 1 tbsp fish sauce, stirring vigorously to coat every piece of pork evenly.
- 7
Keep tossing over medium-high heat for 2 minutes until the pork is dry, lightly caramelised and evenly coated with the salt and garlic.
- 8
Remove from the heat and serve immediately while the pork is hot and crisp-edged.
Frequently Asked Questions
What is Mu Kua Klua?
Mu Kua Klua is a Thai dish of pork belly dry-fried with salt and garlic until the fat renders and the meat turns golden. It is typically served with sticky rice.
Can I use lean pork?
It is not recommended, as the dish relies on the rendered fat of the pork belly for its signature flavor.
What is the role of the garlic?
Fried in the rendered pork fat, the garlic turns golden and fragrant and, together with the salt, gives the dish its characteristic savoury flavour.
How do I keep the garlic from burning?
Pour off most of the rendered fat first and add the garlic only after the shallots have softened, stirring constantly for no more than a minute before seasoning.
What should I serve this with?
It is best enjoyed with warm sticky rice and fresh raw vegetables like cucumber slices or cabbage.
🇹🇭AI-generated image
