Kua Kling Moo Recipe
Ground pork, Kua Kling curry paste, long hot chili, fish sauce, kaffir lime leaf. Served with sunny side egg over rice.
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Ingredients
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Kua Kling Pork
To Serve
Method
Kua Kling Pork
- 1
Prepare aromatics
Finely mince the garlic and thinly slice the long hot chilies. Finely shred the kaffir lime leaves (stack leaves, roll into a tight cigar shape and slice thinly).
- 2
Heat pan and bloom paste
Place a large skillet or wok over medium heat. Add 1 tablespoon vegetable oil and warm until shimmering. Add the Kua Kling curry paste and cook, stirring constantly, about 30–45 seconds to bloom the aromatics and release oils.
- 3
Cook pork
Add the ground pork to the pan, breaking it up with a spatula. Increase heat to medium-high and cook, stirring frequently, until the pork is no longer pink and begins to brown in places, about 6–8 minutes.
- 4
Add aromatics and season
Stir in the minced garlic and sliced chilies and cook 1 minute more until fragrant. Add the fish sauce and palm sugar, stirring to combine so the pork is evenly seasoned.
- 5
Adjust sauciness and finish
If the mixture seems dry, add 2 tablespoons water or chicken stock and stir, scraping up any browned bits. Cook another 1–2 minutes until the liquid is mostly absorbed but the pork remains moist. Remove from heat and fold in the shredded kaffir lime leaves, reserving a few for garnish.
To Serve
- 6
Cook rice
Prepare 2 cups cooked rice according to package instructions (makes about 2 cups cooked if starting from 1 cup uncooked). Keep warm.
- 7
Fry sunny-side eggs
Heat a nonstick skillet over medium-low heat and add 1 tablespoon oil. Crack eggs into the pan, keeping heat low so whites set slowly while yolks remain runny. Cook until whites are set and edges are lightly crisp, about 3–4 minutes. Season with a pinch of salt.
- 8
Plate and garnish
Divide warm rice between 2 plates or bowls. Top each with half the Kua Kling pork. Place a sunny-side egg on top of each portion. Garnish with reserved kaffir lime leaves, cilantro, sliced cucumber or pickled shallots, and lime wedges. Serve immediately so the runny yolk melds with the curry over the rice.