Moo Grob (Crispy Deep-fried Pork Belly, หมูกรอบ ) is a favorite food in Thailand that can be added to many of our most popular dishes, including chili and basil stir fries, curries, and soups. At our restaurant we serve many local students attending Chiang Mai University their daily doses of Pad Kaprao Moo Grob, Pad Kana Moo Grob, and Pad Phrik Pao Moo Grob. Making Moo Grob at home is easy when you follow this perfected 3-step cooking method.

Ingredient List:

1 - 2 Pounds Pork Belly
1 Tablespoon Distilled white vinegar
1 Tablespoon Salt
1 Quart Vegetable Oil (or more as needed)

Directions:

1: Cut the pork belly into 1 inch by 6 inch strips.

2: Heat a pot of water until boiling, then add salt and vinegar. Add the pork belly and boil it for 10 minutes. Remove and drain the water well.

3: Heat oil to 140° C in a deep fryer or large wok. Fry the meat until lightly browned, or about 8 - 10 minutes. Remove and drain.

4: Raise the heat in the oil to 170° C. Add the partially fried pieces of meat. Fry for about 2 - 3 minutes until crispy brown.

5: Let cool completely before cutting.

For detailed directions and photos, please visit our website page: [ Ссылка ]

Learn to make this and many more great Thai food dishes the way they are served here in Chiang Mai, Thailand. Visit us now at ThaiCookbook.tv. to download our free Thai cook book.

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