Thailand

Moo Krob

Name: Moo Krob
Total time: 90 min
Yield: 4
Cuisine: Thailand
Ingredients: 800 g Pork belly (with skin); 2 tbsp Salt; 2 tbsp Vinegar; 1 tsp Baking soda; plenty Oil for frying; to serve Spicy dipping sauce

Thai crispy pork belly

Moo krob is Thai crispy pork belly with blistered, shatteringly crisp crackling and tender, juicy meat.

Eaten plain with rice and a spicy sauce or with pad kana (stir-fried Chinese broccoli), it is a favourite of Thai food stalls.

Servings4

Time90 min

LevelAdvanced

Ingredients

Pork belly (with skin)800 g
Salt2 tbsp
Vinegar2 tbsp
Baking soda1 tsp
Oil for fryingplenty
Spicy dipping sauceto serve

★ = available authentic in the Asia Boutique

Preparation

Boil the pork belly skin-side up.
Dry the skin, prick it, rub with salt and vinegar.
Let dry completely (best overnight).
Fry in hot oil until the skin blisters crisp.
Cut into pieces, serve with rice and spicy sauce.

Make it original

Ingredients for moo krob are in the Asia Boutique.

Discover ingredients