🇹🇭 Thailand · Food
Mu Kua Klua (Pork Stir-Fry with Salt)
By eatmundo · August 3, 2026
🇹🇭 THA 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.
Ingredients
check them off as you prepareHow 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
Incorporate the dried shrimp and toss for another minute to release their oceanic aroma.
- 6
Season the mixture with fish sauce and salt, stirring vigorously to coat every piece of pork evenly.
- 7
Finish by sprinkling the roasted rice powder over the top, tossing for 30 seconds to integrate the nutty, toasted flavor.
- 8
Garnish with a generous handful of fresh mint leaves just before removing from the heat to preserve their bright color.
Frequently Asked Questions
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 roasted rice powder?+
It provides a distinctive nutty flavor and a slight thickening effect that binds the savory seasoning to the meat.
How do I make roasted rice powder?+
Simply dry-roast uncooked jasmine rice in a pan until golden brown, then crush it into a coarse powder using a mortar and pestle.
What should I serve this with?+
It is best enjoyed with warm sticky rice and fresh raw vegetables like cucumber slices or cabbage.
