How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (2024)

FAQs

Why is my crispy pork belly not crispy? ›

The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.

Preheat oven to 450°F. Roast pork belly for 30 minutes on the middle rack in a heavy, oven-safe pan or skillet, skin side up / fat side up. Reduce heat to 275°F and roast for an hour or more, until tender but not mushy. (Larger pieces of pork belly will take longer.

Deep frying pork belly is a hassle when you have to deal with the oil splatter. The Filipino way of cooking it is to pre-boil the meat with spices, scoring the skin, rubbing coarse salt, and air drying it for at least 3 hours or overnight. This results in that crunchy crispy skin and less oil splatter.

Preheat oven to 230°C, 210°C fan or Gas Mark 8. Put the joint in a roasting tin on the top shelf for 20 minutes. This sudden blast of heat is the key to crispy crackling. Reduce the temperature to 180-190°C, 160-170°C fan or Gas Mark 4-5 and follow the cooking times below to ensure the joint is cooked through.

Whole pork shoulders or pork belly roasts can be magical when treated right. Poke the skin with a needle or knife without breaking through the meat too far. Then dust with salt and baking powder and allow to dry overnight. The next day, when you cook, the skin will puff and crisp up in ways you only imagined before.

There are times when pork needs to be boiled before frying. Boiling makes it tender and gives is a more crisp texture when fried later on. This is true to dishes such as lechon kawali and crispy pata. Both these crispy pork dishes needed to be boiled first and then deep fried to attain that nice texture.

The recipe advises to cook the pork belly for 30 minutes, let it cool, slice it and then fry it together with the rest of the ingredients.

Boiling pork is a fantastic method that ensures tender and flavorful meat every time. Whether you're a beginner in the kitchen or a seasoned chef, this no-fail technique will have you serving up succulent pork dishes in no time.

White Vinegar helps dry out the skin – but it has a secondary purpose of removing the odour! If you are prepared, place the Pork in the Fridge UNCOVERED overnight – the skin will dry out. When you pre-heat your oven, remove the pork from the fridge and let it return to room temperature.

For pork aficionados, pork belly is IT. Here's a look at three easy ways to cook it: stovetop, grilling and oven roasted. It's a triple threat on the delicious front.

How do you know when pork belly is done? ›

The pork will be ready when the juices run clear and the flesh is tender when pierced with a knife. If the skin hasn't crisped up, try putting the joint under a hot grill for a few minutes – but remember to keep an eye on it to avoid burning.

The Avanti Pork Belly Skin Crisping Tool and Meat Tenderiser is the perfect tool for making pork crackling.

Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.

Dry the skin and meat with kitchen roll. If skin isn't scored, run a stanley knife along the skin (as deep as the fat) around 10 times. Run 4-5 cuts along the meat side (Just the meat, not as deep as the skin/fat) then add a splash of vegetable oil and season with salt and pepper.

If the heat is too high, the skin will get rock hard, along with the meat. That's why we use medium heat when we fry. And don't forget to dry the pork as much as possible first. The drier it is, the crispier the skin.

This is a tough muscle, so it needs a longer cooking time at low heat to breakdown the tough tissue." So, to serve up good roast pork, budget for at least 3-4 hours in the kitchen. If done correctly, a piece of roast pork should be so tender you can pierce its flesh with a fork.

How do I reheat pork belly to keep it crispy? Place the pork belly in a baking dish with a little bit of liquid and cover the dish with foil. Warm it through in a 400° oven; after about 15 minutes, remove the foil and switch the oven to broil.

Once cooked (the pork should be tender; this can be easily tested by piercing the flesh with a knife), remove the pork from the oven, then leave to rest for 10-15 minutes before carving.