Khao Kriap Pak Moo — Shatteringly Crispy Rice with Sweet Pork
Delicate rice crackers so thin they shatter at the first bite, topped with a caramelized sweet pork mixture, crunchy peanuts, and threads of fresh cilantro. This beloved Thai snack-turned-breakfast is an addictive study in contrasts — crispy and chewy, sweet and savory, light and deeply satisfying all at once.
Ingredients
- 2 cups cooked jasmine rice (day-old works best)
- 1 tablespoon tapioca starch
- 1/2 teaspoon salt
- neutral oil for frying (about 2 cups)
+ 12 more ingredients
Instructions
Make the rice crackers by mixing cooked rice with tapioca starch and salt. Spread the mixture very thinly onto a parchment-lined baking sheet (about 1-2 grains thick). Dehydrate in an oven at 250F for 45-60 minutes until completely dry and brittle, or sun-dry for several hours. Break into irregular pieces about 3 inches across.
Heat oil in a wok to 375F. Fry the dried rice pieces in batches for 10-15 seconds — they should puff up and turn white almost instantly. Drain on paper towels.
Prepare the pork topping by cooking garlic and cilantro roots in a tablespoon of oil over medium heat for 1 minute. Add ground pork and cook, breaking it up, for 5 minutes until no longer pink.
Add palm sugar, fish sauce, soy sauce, coconut cream, and white pepper to the pork. Stir and simmer for 8-10 minutes until the mixture becomes thick, glossy, and slightly caramelized.
Fold in the chopped peanuts and sliced chili. The topping should be moist but not wet.
To serve, arrange the crispy rice crackers on a plate and spoon the warm pork mixture generously on top. Garnish with fresh cilantro and fried shallots.
Nutrition Estimate
Per serving • Estimated by Blinner AI