Crispy Pork | Moo Grob | หมูกรอบ

Ingredients

• 1 teaspoonvinegar
• 1 teaspoonsalt
• 500 g (a strip about 2.5 cm wide by 25 cm long)pork belly
• for fryingoil

Instructions

1. 1

   Wash the pork

   Wash the pork belly, removing any hairs from the skin as needed.

2. 2

   Boil until tender

   Bring a pot of salted water to the boil. Cook the pork belly for 1 hour, or until the skin is soft and translucent.

3. 3

   Score and season

   When the pork is cooked, prick the skin all over with a fork, then score a shallow grid into it with a knife. Mix the salt and vinegar, then rub the mixture into the skin.

4. 4

   Dry the skin

   Leave the pork belly to dry in the sun for at least 3 hours. If it is not completely dry, finish drying it in an oven at 180°C for as long as needed; about 1 hour is generally enough.

5. 5

   Chill if desired

   Once dry, fry the pork straight away or refrigerate it overnight for extra crispness before frying.

6. 6

   Fry until crisp

   Heat oil in a pot over medium-high heat and fry the pork belly until the skin is crisp, about 5 minutes. Take care, as the pork may spit and pop.

7. 7

   Chop and serve

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

What is Moo grob?

Moo grob is a Thai preparation of crispy pork belly, prized for the contrast between crisp skin and tender meat. This version uses boiling to soften the skin before drying and frying it.

The sequence matters: the pork is cooked first, while the skin is then pricked, scored and seasoned to help it crisp during frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 648 calories, 12g protein, 0g carbs, 66g fat.

The pork belly supplies nearly all the protein and fat in a serving, while the listed recipe contains no carbohydrate source. Pair a portion with vegetables and rice if you want a more balanced plate.

The pork belly and seasoning

Pork belly: choose a strip with both meat and skin so the finished pieces have a mix of tender meat and crunchy surface.

Vinegar and salt: these are rubbed over the scored skin after boiling. Keep the salt and vinegar quantities as given, and work the mixture into the skin.

Why the skin is boiled first

Boiling for 1 hour softens the skin before it is pricked and scored. Look for skin that is soft and translucent, rather than relying only on the clock.

Pricking and shallow scoring give the skin a textured surface. Keep the cuts shallow so they mark the skin without slicing deeply into the meat.

Drying before frying

Dry skin: the recipe calls for at least 3 hours in the sun, with an oven at 180°C as a finish if the skin is still damp. Drying time can vary, so check the surface rather than assuming it is ready at a set time.

For food safety, avoid leaving pork in warm conditions for extended periods; use a controlled, clean drying setup and refrigerate it if you are not frying it promptly.

Frying and crispness

Oil temperature: use medium-high heat, as directed, and fry for about 5 minutes, until the skin is crisp. The pot should have enough room for the pork without oil approaching the rim.

Spitting: moisture can make hot oil pop, so lower the pork carefully and keep your face and hands back. Remove it when the skin is crisp rather than waiting for the meat to brown deeply.

How to serve it

Chop the pork into bite-sized pieces after frying so each piece has a share of skin and meat. Serve it while the skin is still crisp.

A fresh, vegetable-rich side or a simple rice-based meal can balance the richness. Keep any dipping sauce or extra seasoning separate so the skin does not soften before serving.

Recipe notes & tips

• Remove any hairs from the skin before boiling.
• Check that the skin is soft and translucent after its hour in the pot.
• Prick the skin thoroughly, then keep the grid cuts shallow.
• Make sure the skin is dry before it goes into the hot oil.
• Lower the pork into the oil carefully because it can pop.
• Chop the pork just before serving to help retain the crisp texture.

Variations

• Serve with rice: add plain rice alongside the pork for a more substantial meal.
• Add fresh vegetables: serve with crisp vegetables to contrast with the rich pork.
• Offer a dipping sauce: serve it separately so the skin stays crisp.
• Make smaller pieces: chop the fried pork into smaller bites for sharing.

Common mistakes to avoid

• Damp skin: dry it fully before frying, or the oil may spit and the skin may not crisp well.
• Deep scoring: cut only a shallow grid in the skin to avoid slicing far into the meat.
• Rushing the boil: cook until the skin is soft and translucent, not just until the hour is up.
• Overfilling the pot: leave room around the pork and keep the oil well below the rim.
• Crowding the pot: fry in batches if needed so the pork has room and the oil stays manageable.

How to store

Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat in an oven until hot, uncovered, to help the skin regain some crispness; it may not be as crisp as freshly fried.

Frequently asked questions