Counter 02 · Pork
Thai Crispy Pork Belly Moo Krob
Moo krob, Bangkok's crackling pork belly: boiled, salted, air-dried and double fried until the skin puffs into glassy bubbles, served with a spicy tamarind chili dip.
- Prep
- 30 min
- Cook
- 1 hr 10 min
- Serves
- 4
- Level
- Hard
Walk any Bangkok market and you will see slabs of moo krob hanging in glass cases, ready to be chopped over rice or tossed into stir fries. The method is a three-day affair in shops but works at home with an overnight rest. Boiling seasons and firms the belly, a vinegar-salt rub pulls moisture from the skin, and a long rest uncovered in the fridge finishes the job. The chili dip is a quick tamarind, fish sauce and chili mix with a sweet-sour punch. Keep a splatter screen handy.
Method
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