Moo Krob

W. Tipsuwan’s selected moo krob turns skin-on pork belly into a preparation with crisp skin and a moist layered centre. The author describes it both as something to eat on its own and as a prepared meat component for other Thai dishes.

The selected belly has visible layers of meat and fat beneath the skin. It is cut into thick manageable pieces before a brief parboil in water seasoned with salt and distilled white vinegar.

The parboiled pieces dry thoroughly before the first frying stage. Once they begin turning golden, they are removed and the same oil is heated for a second, shorter fry.

That final fry puffs the skin into a rough, bubbly crackling. The pork drains on a cooling rack, then cools to room temperature before being cut into thin small slices.

The finished pieces have a hard, crisp skin, crunchy brown sides and a soft, moist interior. An unspecified dipping sauce can accompany them separately, while the selected pork itself also supplies meat for other preparations.