Khao Kai Jiew Recipe
rice bowl jaew dipping sauce (100% hormone free pork)
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Ingredients
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For the Omelette (Khai Jiao)
For the Pork (100% hormone-free pork)
For the Jaew (Isaan-style dipping sauce)
For Serving
Method
For the Omelette (Khai Jiao)
- 1
Beat eggs
Crack 3 large eggs into a bowl. Add 1 tsp fish sauce, 1 pinch white pepper and 1 tbsp water. Whisk vigorously until frothy and homogenous, about 30–45 seconds. The water helps produce puffiness.
- 2
Heat oil
In a 10–12 inch nonstick or carbon steel skillet, add 3 tbsp vegetable oil and heat over medium-high until shimmering and a drop of batter sizzles immediately (around 180°C/350°F).
- 3
Fry omelette
Pour the beaten eggs into the hot oil. Immediately use a spatula to gently push the edges toward the center while tilting the pan so the uncooked egg flows to the edges. Fry until the underside is deep golden and crispy, about 1–2 minutes, then flip carefully and cook the other side for 20–30 seconds. Remove and drain on paper towels. Cut into wedges or large pieces to top rice.
For the Pork (100% hormone-free pork)
- 4
Prep aromatics
Finely mince 2 garlic cloves and finely slice 1 shallot.
- 5
Cook pork
Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the sliced shallot and sauté 1 minute until translucent. Add minced garlic and cook 15–20 seconds until fragrant. Add 300 g ground pork and break it up with a spatula. Cook, stirring occasionally, until no longer pink, about 5–7 minutes.
- 6
Season pork
When pork is mostly cooked, stir in 1 tbsp light soy sauce, 1 tsp oyster sauce, 1 tsp sugar and 1 tsp white pepper. Continue to cook 1–2 minutes to let flavors meld. Taste and adjust seasoning (add a pinch more sugar or soy if needed). Keep warm.
For the Jaew (Isaan-style dipping sauce)
- 7
Toast and grind rice
If you don’t have pre-made khao khua, toast 3 tbsp jasmine rice in a dry skillet over medium heat, stirring constantly, until golden brown and fragrant (4–6 minutes). Let cool slightly and crush to coarse powder using a mortar and pestle or pulse briefly in a spice grinder. Measure 2 tbsp for the recipe.
- 8
Combine fresh ingredients
In a small bowl combine 2 thinly sliced shallots, 1 tsp minced garlic, 2 tbsp chopped cilantro, 1 tbsp sliced green onions and 1 tsp finely chopped bird’s eye chilies (adjust to heat preference).
- 9
Mix sauce
Add 2 tbsp fish sauce, 2 tbsp fresh lime juice and 1 tsp palm sugar to the bowl. Stir until sugar dissolves. Add 2 tbsp toasted rice powder and 1 tsp chili flakes if using. Taste and balance: add more lime for acidity, fish sauce for saltiness, or sugar for sweetness. The sauce should be bright, savory and slightly smoky from the rice powder.
For Serving
- 10
Assemble bowls
Divide 3 cups steamed jasmine rice between 2–3 bowls (about 1–1.5 cups per person). Top each bowl with portions of the seasoned cooked pork and a wedge or piece of the crispy khai jiao omelette.
- 11
Garnish and serve
Serve each bowl with a small dish or spoonful of jaew dipping sauce alongside. Garnish with cucumber slices, lime wedges and a sprinkle of fresh cilantro leaves. Encourage diners to drizzle jaew over rice and pork or dip bites of omelette into the sauce. Serve immediately while omelette and pork are hot.