Tuesday, June 28, 2011

Crispy Pork (Moo Grob)

Thai Translation: Moo = Pork, Grob = Crispy

Moo Grob is an ingredient that is used in a number of different stir fries. It is made from pork belly that is fatty meat with layers of skin and fat. When it is fried in this way the fat will become soft and the flavour of the meat enhanced. When this is made, you will only need to use a small amount of it for your dish. It can be sliced and served with rice and thick sweet soy sauce or used in soups and stir fries. In Thailand, you can buy this pork ready made from markets or street vendors.

Cooking Time – 15 minutes
Preparation time – 3 hours

500g pork belly
3 tablespoons salt
3 tablespoons white pepper
Oil for frying

  1. Wash the pork and cut into slices approximately 1 inch wide. Boil the meat in a large pot until the skin is tender but firm. This will take 30 – 45 minutes.
  2. Remove from the water and allow to cool slightly. Using a fork, puncture the skin of the meat and then rub the salt and pepper into the skin and other parts of the meat.
  3. Place on a wire rack and allow to dry out for at least 3 hours to ensure it dries out well. This is done so that when the meat is fried, it will not spit hot oil. You can leave this overnight if preferred.
  4. When the meat is dried sufficiently, heat some oil in a wok over medium heat. Carefully add the pork and deep dry until golden brown. Remove from oil and drain.
  5. Cut the meat as required for stir-fries or soups.

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