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Crispy Pad Kra Pao

Crispy Pad Kra Pao


  • 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


  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.
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