Thursday, November 5, 2009
Muu Krop หมูกรอบ Crispy Pork
This pork is completely out of the world. It's crispy on the outside and really tender within due to the double cooking method used here (muu krop means crispy pork in Thai). In my younger days I would have cooked this dish everyday! You'll have to get ready a day or two in advance but it's worth all that wait. Make a big batch as they will be gone before you know it. Have it as a beer snack with a chili, lime and garlic dipping sauce, use it in a Thai salad, in stir fries or as a topping for your noodle soup. I'll be posting the different ways of using this pork very soon. Tonight muu krop is the co-star in one of my favourite Sino-Thai dishes, phat khana muu krop or kailan with crispy pork. oink oink!!!
P.S I should have made 2 kgs instead!!!
1 kg pork belly or more
1tbs of light soy
1tbs of dark soy
a sprinkle of sugar
dash of pepper
oil for deeping
Marinate pork belly with soy, sugar and pepper for at least 4 hours or overnight
Steam pork for 1 hour.
Remove pork from the steamer, prick the pork skin all over with a folk. Mix 2tbs of salt and 1tbs of white vinegar into a paste and rub it over the pork skin. Cut pork into 2cm strips and leave them in the fridge uncovered overnight, this is a very important step to dry the pork out.
Fry pork strips in hot oil til golden delicious.
Drain well and it's ready to be eaten!!