Porc croustillant | Moo Grob | หมูกรอบ

Ingrédients

• 1 teaspoon vinegar
• 1 teaspoon salt
• 500 grams pork belly (1" wide by 10" long strip)
• oil for frying

Préparation

1. 1

   Wash the pork belly and remove hairs from the skin as necessary.

2. 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. 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. 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. 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. 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. 7

   Chop the pork belly into bite-sized pieces and enjoy.