Crispy Pork Belly – หมูกรอบ

Muu Grop.jpg

When you mention this crispy pork belly to anyone who has tried it, they’ll go all misty eyed. It’s not eaten on it’s own (other than by the chef!), but is the vital ingredient in several mouthwatering dishes. These delightful strips of crunchy pork are very easy to make, but take a bit of time as the meat has to be left to cure and dry out for a few hours before it is fried. However, the wait is most definitely worth it!

Ingredients:

2 or 3 strips of nicely layered pork belly, between 1 and 2 cm thick

1 teaspoon salt

2 teaspoons vinegar

Oil

Method:

1. Boil a pan of water, add the strips of pork belly, and simmer gently for about 3 minutes.

2. Remove them and place on a rack. Pat dry with a paper towel.

3. Place the vinegar and salt in a small dish and microwave for under 1 minute, to help dissolve the salt.

4. Brush this all over both sides, and the skin, of the pork. Leave to cure for at least 3 hours.

5. Pat dry again. Using enough oil to cover the pork, fry on a medium heat until golden brown.

6. Remove from the oil and leave to rest for a few minutes on a paper towel before using.

2 Responses to “Crispy Pork Belly – หมูกรอบ”

  1. Helen 01/08/2017 at 12:33 #

    Hi Chris, loving your recipes, first had crispy pork with kale in Koh pang nang, only thing is it malt vinegar or white vinegar ?

  2. Chris 21/10/2017 at 11:42 #

    Hi Helen. Glad you like the recipes. I need to get back to publishing… Had a kid and she kind if took over my life. Back to your question – white vinegar.

Leave a Reply