Crispy Pork | Moo Grob | หมูกรอบ
Use this method to achieve Moo Grob with super crispy skin and tender meat.
- Prep time
- 5 min
- Cook time
- 1 hr 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 teaspoon vinegar
- 1 teaspoon salt
- 500 grams pork belly (1" wide by 10" long strip)
- oil for frying
Instructions
- 1
Wash the pork belly and remove hairs from the skin as necessary.
- 2
Bring a pot of salted water to a boil and cook the pork belly for 1 hour or until the skin is soft and translucent.
- 3
Once the pork belly is done, use a fork to poke holes into the skin and then use a knife to make a shallow grid-pattern in the skin. Mix the salt with the vinegar and rub this mixture into the skin.
- 4
Allow the pork belly to dry in the sun for at least 3 hours. If it's not entirely dry after this amount of time, place it in the oven at 180 degrees for as long as needed to finish drying (one hour is generally enough).
- 5
Once the pork belly is dry, you can either fry immediately or place in the refrigerator overnight for additional crispiness and then fry.
- 6
To fry, place the pork belly in a pot of oil at medium high heat and cook just until the skin is crispy (approximately 5 minutes). Be very careful as the pork belly has a tendency to pop!
- 7
Chop the pork belly into bite-sized pieces and enjoy.