By eatmundo · July 12, 2026
Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stir-fry94 recipes from 24 countries
A dry, vibrant stir-fry featuring crispy pork belly and long beans in an aromatic red curry base. It balances salty, sweet, and spicy notes perfectly without the use of coconut milk.
According to eatmundo's ingredient comparison, the closest dish to Phat Phrik Khing Moo Krob from another cuisine is Caramelized Pork Belly with Shrimp Paste (Vietnam): the two share 33% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Slice 500g of pork belly into bite-sized strips, then fry in a large wok over medium-high heat until the fat renders and the skin becomes crispy.
- 2
Remove the pork from the wok, leaving about 2 tablespoons of rendered fat behind.
- 3
Add 100g of red curry paste to the hot fat and stir-fry for 1 minute until it releases a potent, fragrant aroma.
- 4
Toss in 200g of cut long beans and stir-fry for 3 minutes until they are bright green and tender-crisp.
- 5
Return the crispy pork to the wok and combine well with the curry paste and beans.
- 6
Season with 1 tablespoon of palm sugar and 1 tablespoon of fish sauce, stirring until the sugar dissolves completely.
- 7
Tear 5 kaffir lime leaves into small pieces and sprinkle them into the wok, tossing for 30 seconds to release their essential oils.
- 8
Serve immediately while hot, ensuring the pork retains its signature crunch.
Frequently Asked Questions
What is Phat Phrik Khing Moo Krob?
Phat Phrik Khing Moo Krob is a Thai dry stir-fry dish featuring crispy pork belly and long beans in a red curry paste base. Seasoned with palm sugar and fish sauce, it is typically served as a main dish with steamed jasmine rice.
What is the best way to prepare the pork belly for maximum crispiness?
Slice the pork belly into bite-sized strips, then fry it in a large wok over medium-high heat until the fat renders and the skin becomes crispy to achieve the signature 'Moo Krob' texture.
Should the long beans be cooked until soft or kept crunchy?
Long beans should be flash-fried or stir-fried briefly to maintain a vibrant green color and a crisp, snappy texture that contrasts with the rich pork.
Is it possible to substitute the red curry paste for this specific dish?
This recipe uses red curry paste, which is stir-fried in the rendered pork fat until fragrant to form the aromatic base of the dish.
How should the kaffir lime leaves be incorporated for the best aroma?
Thinly chiffonade the kaffir lime leaves and add them right at the end of the stir-frying process to preserve their bright, citrusy essential oils.