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Khao Moo Krob
Thai Crispy Pork Belly
A beloved Thai street food classic, Khao Moo Krob features succulent, tender pork belly with shatteringly crispy skin, served over fluffy steamed rice and drizzled with a sweet, savory soy sauce. This recipe guides you through achieving that perfect crackling texture.
🧂 Інгредієнти
- 1 kg Pork belly(Skin-on, preferably a slab with a good meat-to-fat ratio.)
- 3 tbsp Coarse salt(For rubbing the skin. Kosher salt or sea salt works well.)
- 1 tbsp Chinese five-spice powder
- 2 tbsp White vinegar or rice vinegar(To help dry out the skin.)
- 1 cup Water(For boiling the pork.)
- for drizzling Sweet soy sauce (Kecap Manis)(Available at Asian markets or well-stocked supermarkets.)
- for serving Steamed jasmine rice
- for serving Chinese broccoli (Gai Lan)(Blanched or stir-fried, optional.)
- optional, for serving Fresh chili(Sliced, for garnish.)
- optional, for serving Cilantro sprigs(For garnish.)
👨🍳 Інструкції
- 1
Prepare the pork belly for drying. Pat the pork belly thoroughly dry with paper towels, ensuring the skin is completely free of moisture. Using a skewer or a fork, vigorously poke holes all over the skin. This is crucial for achieving crispy crackling. Rub the meat side generously with the Chinese five-spice powder. Do NOT season the skin with salt at this stage.
⏱️ 15 minutes - 2
Dry the pork skin overnight. Place the pork belly, skin-side up, on a wire rack set inside a baking sheet. Refrigerate uncovered overnight (or for at least 8 hours). The goal is to completely dehydrate the skin until it feels papery and dry to the touch. This step is essential for crispy skin.
⏱️ 8-12 hours - 3
Boil the pork. Place the dried pork belly in a pot and cover with water. Add the white vinegar. Bring to a rolling boil over medium-high heat and cook for 15 minutes. This helps to tenderize the meat and further prepare the skin for crisping.
⏱️ 15 minutes - 4
Drain and dry again. Remove the pork from the boiling water and drain it thoroughly. Pat the entire piece of pork dry again with paper towels, paying special attention to the skin. Place it back on the wire rack set inside a baking sheet.
⏱️ 5 minutes - 5
Initial roasting. Preheat your oven to 160°C (320°F). Place the pork belly in the preheated oven and roast for 1 hour. The meat should start to become tender.
⏱️ 1 hour - 6
Crisp the skin. Increase the oven temperature to 220°C (430°F). Continue roasting for another 1 hour to 1 hour 15 minutes, or until the skin is deeply golden brown and puffed up, with many crackles. Watch carefully to prevent burning. If some areas are crisping faster than others, you can loosely tent them with foil.
⏱️ 1 hour - 1 hour 15 minutes - 7
Rest and chop. Once the skin is perfectly crispy, remove the pork belly from the oven and let it rest on the cutting board for about 15-20 minutes. This allows the juices to redistribute, making the meat more tender. Using a sharp cleaver or a heavy knife, chop the pork belly into bite-sized pieces, about 2-3 cm (1 inch) cubes.
⏱️ 20 minutes - 8
Serve. Arrange the chopped crispy pork belly over bowls of hot steamed jasmine rice. Drizzle generously with sweet soy sauce. Serve immediately with blanched or stir-fried Chinese broccoli on the side. Garnish with fresh chili slices and cilantro sprigs, if desired.
⏱️ 5 minutes
💡 Професійні поради
- ✓The key to crispy skin is ensuring it's completely dry before roasting. Don't skip the overnight drying step!
- ✓Poking holes in the skin is essential for even crisping and preventing the skin from becoming tough.
- ✓Use a meat thermometer to check for doneness: the internal temperature should reach at least 71°C (160°F) after the initial roasting phase.
- ✓If your oven has a 'fan' or 'convection' setting, it can help achieve crispier skin, but be mindful of potential over-browning.
✨ Ідеї для варіацій
Натхнення для вашої власної версії цього рецепту
- Add a side of Thai chili sauce or Sriracha for extra heat.
- Incorporate other stir-fried vegetables like bok choy or snap peas.
- Serve with a simple cucumber salad for a refreshing contrast.