43min 4 ppl
Moo Krob (Thai Crispy Pork Belly)
44 minutes
4 people
Medium31–60 min or 7–12 steps
44 min · 9 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 26g
Carbs 4g
Fats 43g
About this dish
Pork belly is simmered until the meat yields easily, air-dried, then deep-fried until the skin shatters into crackling. Sliced and served with a sharp, garlicky chilli vinegar dip, it's crunch and richness in equal measure.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic cloves4 lightly crushed for simmering, 2 finely chopped for the dip6
Meat & Poultry
- Pork Bellyskin-on, in one piece800 g
Dried Goods
- Waterfor simmering1500 ml
- Sugar2 tbsp
Spices & Seasonings
- Fine sea salt2 tsp
- Five-spice powder1 tsp
- Dried Red Chilliesfinely chopped4
Oils & Condiments
- Rice vinegar4 tbsp
- Vegetable Oilfor deep-frying1 l
Utensils
- Large saucepan
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
- Mixing bowl
- Slotted spoon
Method
1
Place the pork belly, crushed garlic and 1 teaspoon of the salt in a large saucepan and cover with the water.
Approx. 4 minutes
2
Bring to the boil, then reduce to a gentle simmer and cook for 3 hours, topping up with water as needed, until a skewer slides through the meat with almost no resistance and the internal temperature reads about 90°C on a meat thermometer.
Approx. 8 minutes
3
Remove the pork from the pan and pat the skin completely dry with paper towel, then set aside uncovered in the refrigerator for 1 hour to air-dry.
Approx. 3 minutes
4
Rub 2 tablespoons of the rice vinegar and the five-spice powder into the meat, avoiding the skin, then rub the remaining salt over the skin and use a fork to prick it all over.
Approx. 4 minutes
5
Heat the vegetable oil in a large saucepan or wok to 180°C.
Approx. 3 minutes
6
Carefully lower the pork into the hot oil, skin-side down, and fry for 12 minutes, spooning hot oil over the skin, until deeply golden, crisp and crackled.
Approx. 12 minutes
7
Remove the pork and drain on paper towel for 5 minutes before slicing into bite-size pieces.
Approx. 5 minutes
8
For the dip, combine the chopped chillies, chopped garlic, remaining rice vinegar and sugar in a small bowl and stir until the sugar has dissolved.
Approx. 3 minutes
9
Serve the crispy pork sliced, with the chilli vinegar dip alongside.
Approx. 2 minutes
