Moo Krob

Moo Krob, known for its crispy texture and rich flavors, is a beloved Thai dish featuring pork belly. This preparation involves marinating pork belly in a blend of soy sauce, garlic, and five-spice powder before deep-frying to achieve a delightful contrast between a crunchy crust and tender interior. Moo Krob is traditionally served with jasmine rice and pickled vegetables, creating a balanced meal that highlights savory and tangy elements. It’s an enticing option for fans of pork and those seeking to explore authentic Thai flavors.

Ingredients

• 1 1/2 lb pork belly
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tsp five-spice powder
• 1 salt
• 1/2 tsp black pepper
• 1 tbsp rice vinegar

Instructions

1. Mix soy sauce, garlic, five-spice powder, salt, and pepper in a bowl. Add pork belly to the mixture, ensuring it is well-coated. Cover and marinate in the refrigerator for at least 2 hours.
2. Heat a sufficient amount of oil in a deep fryer or large pot to 350°F (175°C).
3. Carefully fry the pork belly in batches until crispy and golden brown, approximately 10-15 minutes per batch.
4. Remove the pork belly from the oil and allow it to drain on paper towels. Let it rest for a few minutes to retain its juiciness before slicing.
5. Serve the sliced Moo Krob with jasmine rice and pickled vegetables.

Keywords: Crispy, Rich Flavors, Deep-Fried, Marinated, Tender

Spice Rack: Five-spice Powder, Salt, Black Pepper

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