How To Make Crispy Belly Pork
A simple…. How to make that lovely crispy belly pork you get in so many Thai stir fry recipes. Get this one right and your guests will love you for it. Get it wrong and you get a soggy chewy horror story. Use this in so many of our recipes.
I prefer lean belly pork myself, others like it fatty, either way it can be made to perfection simply by using this method below.
The image above is Crispy Pork Stir Fry and the video below was lifted straight out of that video tutorial.
How to Make Moo Kgrob
A nice piece of belly pork – 500-1000gr (1 – 2lbs)
1 ltr Oil
Boil the pork in water for 10 minutes, and remove to cool and dry.
Save the resulting stock; it makes a nice base for so many Thai recipes (especially noodles) instead of plain water
Prick the skin when cooled
Warning this stuff spits so cover with a lid immediately
Cook for 5 minutes in deep oil turning occasionally until a rich dark golden brown colour
Remove and if using straight away slice while hot. If not and you want to save it for another day, stick it in the fridge in an airtight container, good for 2 or 3 days.
This is such a versatile ingredient now. It can be used in salads (hot or cold), it can be eaten as a snack, dip it in some Nam Pik Ta Daeng , eaten with sticky rice.
Plus you can use it in most stir fry recipes in place of chicken or regular pork. And the same goes for many curries. Below are a few examples of recipes you could adapt with this lovely crispy pork
Chicken and Holy Basil Stir Fry
Ginger Chicken Stir Fry
Chicken with Bean Sprouts Stir Fry
Chicken Red Curry
Chicken Green Curry
Fried Chicken Red Curry
These are just a small sampling of recipes where you can substitute Moo Kgrob (Crispy Pork).
Khwanjai’s Top Tips:
This is a quick no frills top tip video which we hijacked from our Crispy Pork Stir Fry Recipe so you have a useful quick reference to make crispy pork.
Combined with the suggestions listed above, it should give you a few ideas as to how you can use this versatile ingredient to vary so many different recipes not forgetting some soups even and the very versatile Kwaytiaw!
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