Moo Krob

Crispy Pork Belly
This is the crown jewelto many chefs and food aficionados. Taking a tough and fatty pork belly,cooking it with moist heat until tender and then frying it into crispy piecesis truly heaven. You can eat it over rice, add it to noodle dishes and stir-fryit with chili and basil. But no matter how you use it, learning how to makecrispy pork belly is a fundamental skill.
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Ingredients

MAKES: 2 LBS (907 G)

  • 6 cups 1.4 L water
  • 5 tbsp 72 g kosher salt
  • 1 2–2.5 lb [907 g–1.2 kg] pork belly, center cut
  • Canola or other high-temperature cooking oil for frying

Instructions

  • Mix the water and salt in a pot big enough to hold the pork belly.
  • Cut the pork belly into two pieces lengthwise.
  • Soak the pork in the salt solution for 30 minutes at room temperature.
  • Place the pot on the stove, position the pork so it is skin-side down, and bring to a boil.
  • Reduce the heat to a simmer, cover loosely and cook for 1 hour.
  • Check occasionally that the pork is not stuck to the bottom of the pan.
  • After 1 hour, check the meat side for tenderness with a fork.
  • The fork should be able to pierce the meat, but it won’t be falling apart.
  • If you can’t pierce the meat, cook for an additional 20 minutes.
  • Turn off the heat, turn the pieces over so the skin is exposed to the air, and let the pork cool down in the liquid.
  • When cool, discard the liquid.
  • Preheat the oven to 350°F (175°C).
  • Then Swiss or pierce the skin, which creates pockets for the oil to penetrate the skin to fry and puff it up.
  • Just pierce the skin, don’t go too deep.
  • A meat tenderizer tool is best, but a fork or skewers held together with a rubber band will work.
  • Before baking, score the pork on the skin side to pre-mark the cut lines.
  • This will keep the pork from cracking later and will give you perfectly cut strips.
  • Score 1- to 2-inch (3- to 5-cm) sections just through the skin, about ⅛ inch (3 mm) deep.
  • Bake the pork pieces in the oven for 1 hour.
  • Remove the pork from the oven and allow it to dry, uncovered, in the fridge overnight.
  • The skin should be quite firm, like plastic or resin.
  • In a large pot, preheat enough oil to cover the pork to 400°F (205°C).
  • It may splatter so have a shield or lid ready.
  • Carefully lower the pork into the oil, skin-side down.
  • Fry for 12 to 15 minutes, until golden brown and crispy.
  • Remove the pork to a rack to allow airflow all around until it cool to the touch.
  • Slice the pork into long strips, following the score lines.
  • Your pork belly is now ready to eat or use for multiple dishes like Stir-Fried Chinese Broccoli with Crispy Pork Belly (Khana Moo Krob), basil pork belly, a pork belly BBQ plate and more.
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Course Pork
Cuisine Thailand