Crispy Pad Kra Pao

Ingredients:

• 4 Tbsp Top Chef Soy Garlic Sauce
• 1 Tbsp Takam 
• ½ Kg Pork belly 
• 5 cloves Garlic Chopped
• 2 Tbsp Salt
• 1 tsp Black pepper
• 4 pcs Bay leaves
• 3 pcs Birds eye chilli chopped
• ¼ cup Holy Basil 
• 1 pc Egg sunny side up
• 1 cup CND
• ½ cup Yardlong Beans, 1-inch cut
• 2 Tbsp Oyster Sauce
• 2 cups Rice, cooked

Procedure:

1. In a pot, boil pork belly with salt, black pepper, and bay leaves for 30 minutes.
2. Rest and pat dry. Put in an air fryer and dry at 180 °C for 25 minutes.
3. Heat Crisp n’ Dry Premium Deep Frying Fat in a frying pot then fry pork belly until golden crispy and set aside
4. In a wok, saute garlic and chili until fragrant, add yardlong beans, and saute for 1 minute.
5. Add Topchef Korean Soy Garlic Sauce, Takam Liquid Seasoning, oyster sauce, and saute for another minute. 
6. Add pork belly and basil. Toss, mix well and simmer for  2-3 minutes.
7. In a bowl, put rice and top with pork belly, egg, and fried basil.