Crispy Pork | Moo Grob | หมูกรอบ

Use this method to achieve Moo Grob with super crispy skin and tender meat.

📝 Ingredients

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

👨‍🍳 Instructions

1. 1Wash the pork belly and remove hairs from the skin as necessary.
2. 2Bring 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. 3Once 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. 4Allow 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. 5Once the pork belly is dry, you can either fry immediately or place in the refrigerator overnight for additional crispiness and then fry.
6. 6To 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. 7Chop the pork belly into bite-sized pieces and enjoy.