Fried 3 Layer Belly Pork thai street food
If you dont like this one i dont get it.
Its used on many Thailand Food Dishes.
A classic and a main ingredient for many Thai recipes!
Moo Grob (หมูกรอบ) is Crispy Deep Fried Pork Belly used in
Pad Kaphrao Moo Grob, Pad Kana Moo Grob, or Pad Phrik Pao Moo Grob
and some more as well.
Wash the pork belly and remove hairs from the skin as necessary.
Bring a pot of salted water to a boil and cook the pork belly for 1 hour or until the skin is soft and translucent.
Once 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.
Allow 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).
Once the pork belly is dry, you can either fry immediately or place in the refrigerator overnight for additional crispiness and then fry.
To 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!
Chop the pork belly into bite-sized pieces and enjoy.