Crispy Pork Belly known as Moo Grob in Thailand is so delicious that just thinking about it makes my mouth water. Crispy Pork Belly is made from a piece of Pork Belly with the skin still on. Pork Belly is called Moo Sam Chan which means 3 layered pork which perfectly describes this taste exploding cut of pork.

Moo Grob will have a crispy skin, a succulent layer of fat and a moist layer of pork. Whilst you can buy Crispy Pork Belly in the markets in Thailand, if you make your own it will be much fresher and crispier, and of course if you don’t live in Thailand you have no choice.

Moo Grob is a common ingredient in many of Thailand’s popular dishes including Kana Moo Grob and Pad Phet Moo Grob.


Other Recipes from Thailand

crispy-pork-belly-moo-grob

Ingredients

1 kg Piece Pork Belly (or any size you wish)
Water
Salt
Vegetable oil for deep frying

Method

1. Wash the Pork Belly and place in a large pan. Cover the pork with water and bring to the boil over a medium heat. Reduce the heat and continue simmering until the pork is completely cooked.



2. Remove the Pork Belly from the pan and drain off any water.

3. Coat the Pork Belly completely with salt, rubbing it in to all the crevices. Place in the sun or in a warm place in your house for approximately 1 Hour.

4. Wash the salt off the pork and dry.

5. Add vegetable oil (sufficient to completely cover the pork) to a large pan and place the pan over a medium heat. When the oil is hot, add the pork belly and fry until the skin is crispy and dark golden brown.

6. Remove the pork from the pan and drain using paper towels.

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2 Responses to “Crispy Pork Belly – Moo Grob”

  1. As a Bavarian I was always impressed that Thai people could do a even more crispy pork skin than we could do in Bavaria.

  2. Thanks for writing up this technic of making crispy pork. I’d been holding off on making this dish in the high heat oven due to extreme odor and smoke in the kitchen and surrounding area. This it seems easy and almost effortless. Thanks! Your blog looks great!

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