Yam kai dao moo sam cham (Spicy fried eggs and crispy pork belly)

    25 mins

    This is a nice addition to any meal: breakfast with rice soup, or lunch and dinner along with a curry and steamed jasmine rice.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • For the dressing
    • 1 teaspoon palm sugar
    • 2 tablespoons fish sauce
    • 1 lime, juiced
    • Other ingredients
    • 4 eggs
    • 2 cups oil for frying
    • 200g fresh pork belly, sliced into strips
    • 5 crunchy lettuce leaves
    • 5 Thai chillies, red or green, sliced thin
    • 2 shallots, sliced thin

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Mix the dressing ingredients until the sugar dissolves. Reserve.
    2. Heat 2 cups oil in a wok until hot.
    3. Crack the eggs into a bowl and gently pour the eggs into the hot oil. Fry the eggs until crispy and brown. Gently remove the eggs from the oil and drain on paper towels.
    4. In the same oil, fry the pork belly strips until crispy and set aside.
    5. Place the fried eggs on a plate and cut into 10 pieces like a pizza. Cut the pork belly into 2 cm pieces and put on top of the eggs.
    6. To serve, garnish with the shallots and drizzle the dressing over the dish.

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