Why is my crispy pork belly not crispy?

Make sure the pork is thoroughly dry before frying. Also, the oil must be hot, or the pork will not have a crispy texture, especially on the skin.

What is the name of the crispy pork in Thailand?

The Thai words for crispy pork are "Moo Grob" or Thai Crispy Pork Belly. Moo means Pig or pork, and Goob or Krob means crispy or crunchy.

How to deep fry pork belly without splatter?

Pat the pork dry and fry in small batches to minimize splatter.

How do you get crisp skin on roast pork belly?

Score the skin, pat it dry, and roast at high heat initially, then lower the temperature for even cooking.

Thai Crispy Pork Belly Recipe

Name: Thai Crispy Pork Belly Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 pounds pork belly; 1 1/2 tablespoons salt; 1 1/2 tablespoons vinegar; Oil. Use enough for deep frying; 4-5 cups water. Add enough to cover the pork.; 1-2 tablespoon chili flakes- use as needed; 1 tablespoon fish sauce. Use 3-crab brand or 1/2 tbsp of other brands; 1 teaspoon sugar; 1 tablespoon of water; 1 tablespoon of lime juice and mix

Description

Try Thai Crispy Pork Belly for a delicious and crispy meal. It's easy to make and full of authentic Thai flavors. Get ready to enjoy the taste of Thailand in just a few simple steps. Only need 5 ingredients!

Ingredients

Scale

For the pork belly

2 pounds pork belly
1 1/2 tablespoons salt
1 1/2 tablespoons vinegar
Oil. Use enough for deep frying
4-5 cups water. Add enough to cover the pork.

For the spicy dipping sauce

Mix all the ingredients in a small serving bowl and adjust as needed.

1-2 tablespoon chili flakes- use as needed
1 tablespoon fish sauce. Use 3-crab brand or 1/2 tbsp of other brands
1 teaspoon sugar
1 tablespoon of water
1 tablespoon of lime juice and mix

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Instructions

To prepare your pork belly, give it a good rinse under cold water. Then, using a paring knife, gently score the skin with small holes, making sure not to cut through it. This will help keep the moisture locked in and make for juicy and tender pork.
Add the meat pieces, salt, vinegar, and water into a medium soup pot. Add just enough water to cover the pieces.
On medium-high heat, boil the water, then simmer the pork belly for 12-15 mins. The meaty part should be fork-tender. Remove, wipe with a paper towel, and air dry for 30 mins. Taste a slice and season with salt or vinegar or, if needed, more seasoning.
Add enough cooking oil to a pot for deep frying. Add the pork and fry until golden brown and crispy, about 3-4 minutes. The skin should be crisp with a crunchy texture. Place on a paper towel to absorb the excess oil.
Let the meat rest for 10-12 minutes, then thinly slice it into bite-size pieces. Add a chili dipping sauce in a small bowl alongside the pieces and Serve immediately for the perfect Thai crispy pork belly experience!.

Notes

When slicing the pork for serving, be sure to slice the pork where all the layers of the meat are included in one piece for maximum flavor and texture.
For easy slicing, leave the pork belly skin side down and cut through the meat to the skin last to help the skin stay intact. Slicing the skin first can sometimes peel off the entire skin sheet. We don't want that.
Save the water used to boil the meat as a pork stock! It's excellent for cooking Thai curry sauces, soups, and stir-fries.
Maintain a consistent oil temperature for crispy perfection.
Allow the pork belly to rest before slicing for optimal juiciness.
Always buy pork belly with the skin on. Most Asian grocery stores will carry pork belly with skin on. Check a local butcher shop and make a special request to leave the skin on if possible.

Prep Time: 10
Cook Time: 20
Category: pork recipes
Method: deep frying
Cuisine: Thai