Moo Krob - Cripsy Deep-fried Pork Belly
Moo Krob - Crispy Pork Belly
A delicious crispy pork belly dish… what's not to love! My youngest daughter will always ask me to make this for her for lunch, it is a very simple and such a great meal when served with sticky rice and a side of som tam. One of my family favourites! Reminds me of the old summer days when my husband and I use to take the kids to the park for a picnic and have a mini Thai feast!
Now that my kids are all grown-up, I need to show my daughter how to make this dish for herself for when she returns to university… She has almost gotten it down to perfection, sometimes I'll get a call every now and again to clarify some steps - but that's ok! This is why I want to share this crispy pork belly - Moo Krob recipe with everyone, I think we all deserve to have this quick and easy recipe at hand! With the use of only a few ingredients such as the pork belly (of course), tempura flour and some seasoning ingredients - you are good to go…
This dish is the best in the warm weather, summer vacations and BBQ season, so keep this in mind for when that time of year comes round again! If you are cooking this recipe, please take pictures and tag us @maejumsamunprai on social media, we would love to share!
If you liked this recipe go ahead and check out our other ones such as Phad Phed Moo - Spicy stir fry pork! If you enjoyed this Moo Krob recipe, please rate this post and subscribe for updates of new Thai recipes!
Moo Krob - Cripsy Deep-fried Pork Belly
Ingredients
- 500 g Pork Belly
- 30 g Tempura Flour
- 2 tbsp Soy Sauce
- 1 tbsp Sugar
- 500 ml Vegetable Oil
Instructions
Preparation
- Put the pork belly into a bowl along with the tempura flour, Soy sauce and sugar. Cover the pork with the mix until fully coated
Cooking Method
- Heat the oil in a wok
- Once it is hot, carefully place the pork belly into the oil for 5-7 minutes. While cooking make sure to flip the pork belly so they are evenly cooked on both sides
- After, take the pork belly out and let it rest for 5 mins
- Reheat the oil and place the pork belly in again and cook for a further 3 minutes
- Take out and place on tissue to dry excess oil. Then chop the pork belly into bite size pieces, ready to be eaten with sticky rice or som tum!
Do you recommend very lean pork belly and how do you prepare it?
Hello Tim, I don’t particular look for very lean pork belly, as I quite like the fat (in moderation of course). However, it does render off during the frying, as long as the oil remain hot. That’s important. The fat also helps the pork to remain tender during the process. Despite frying, the resulting meat will have less fat than it started with. Depending on the thickness of the pork belly, you may need more time then I’ve suggested, but the goal in the first frying stage is to render off the fat and brown the pork. The final frying stage is to crisp it up, however, not to over do it, otherwise it will go too dry. Jum
I’m trying this recipe. The belly pork I’ve bought is cut into quite long strips, about 18cm long. Am I right in thinking that I fry the pork as it is in strips and slice it up at the end. Or should I cut the long strips in half first?
Hello Linda, Glad you are trying this recipe. I would cut the strips into two pieces so that they are easier to handle. That was the pork is more likely to be fried more evenly. Post a picture when you’re done, love to see how you did. I am sure you will be just fine. Jum
Too late for a picture….it’s all been eaten! It was very tasty but didn’t look like your picture. I did cut the pieces in half but my pork didn’t get a nice brown crust like yours. So, I mixed the tempura flour (and it was proper tempura flour) with sugar and I think this is where I went wrong….I then added the soya sauce (light) and all of a sudden I had a paste, which was hard to spread evenly over the pork. I think maybe I should have sprinkled the tempura flour and sugar on the pork and then sprinkled over the soya sauce? Please tell me how you do it. The double frying was fine and the pork was delicious but I didn’t get a nice dark crust.