Moo Krob

Name: Moo Krob
Yield: 2 servings
Cuisine: Thai
Ingredients: 1kg pork belly with skin, in one piece; 2 tbsp salt; 2 tbsp white vinegar; Pandan leaves and coriander roots, for boiling; Oil, for deep-frying; Sweet soy and chilli dipping sauce, to serve

หมูกรอบ/moo KROB/

Also known as: Crispy Pork Belly, Mu Krop, Moo Grob

About this dish

Pork belly boiled, dried and fried until the skin blisters into a glassy crackling, eaten with rice or in stir-fries.

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Ingredients

🐖1kg pork belly with skin, in one piece

🧂2 tbsp salt

🫙2 tbsp white vinegar

🌿Pandan leaves and coriander roots, for boiling

🫗Oil, for deep-frying

🌶️Sweet soy and chilli dipping sauce, to serve

Method

Serves 2

Simmer the pork belly with salt, pandan and coriander roots for 30 minutes.

Drain, prick the skin all over, rub with vinegar and salt, and leave uncovered in the fridge overnight to dry.

Cut into strips about 3cm wide.

Deep-fry in medium-hot oil, then raise the heat until the skin puffs and crackles.

Slice and serve with rice and dipping sauce.

✓ What Makes it Authentic

Moo krob hangs in glass cabinets at rice-and-curry stalls across Thailand and goes into favourites such as pad kra pao moo krob.

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