It has been a busy March (sorry, no posts.) so a quick yet satisfying dish was needed. Pad Ped Moo is made with belly pork, Thais tend to use many parts of the pig and the fatty part of pork belly makes the dish. The hot wok will sear the pork and render the fat quickly, cooking the pork in its own fat. You know that sounds tasty.
Many types of vegatables can be used to accompany the pork belly. I went with peppers and beans. Feel free to use Thai peppers but I stayed away from using them. They are great peppers but I had a situation once where I ate a whole one in one bite and due to the extreme hotness, I basically passed out for 20 minutes. I'm sure the beers aided in me taking a little nap but I couldn't take the heat.
1 lb pork belly, small dice (freeze for a bit to make dicing easier)
1/2 cup green bell peppers, sliced
1/2 cup Thai red peppers, sliced
2-3 cloves of garlic
3 tablespoons red curry paste
3 tablespoons fish sauce
1 tablespoon Palm sugar or dark brown sugar
1 teaspoon salt and pepper
Then add the fish sauce, garlic, sugar, chilis/pepper.