Thai Cookbook TV - Learn to Make Authentic Thai Foods at Home

What we're cooking today:
Crispy Deep-fried Pork Belly

What we're cooking today:
Crispy Deep-fried Pork Belly

Authentic Thai recipe for Crispy Deep-fried Pork Belly

หมูกรอบ (Moo Krob)

Learn to make Moo Grob (หมูกรอบ) using the cooking methods we have perfected at our restaurant in Chiang Mai. Moo Grob is Crispy Deep Fried Pork Belly that is usually served as the meat ingredient in one of several different Thai dishes, but is also delicious as a snack with one of our dipping sauces. Watch our video demonstrations and you'll soon be an expert at making great Thai foods.

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Rated 4.5 Stars from 4835 reader reviews

First published on November 10, 2013
Recipe by W. Tipsuwan

Basic Directions:

Basic 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.

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My Chiang Mai Restaurant

My Chiang Mai Restaurant

Photo of Worawut cooking.

Hello!
My name's Worawut. My family-style restaurant is located in the Wat Chang Khian area, near the Chiang Mai Zoo. Baan Worawut is a Thai food place where you can enjoy delicious and authentic Thai one-dish meals, soups, salads, and more.

I hope you will join us here soon, but if you can't, please have fun trying my easy to follow Thai recipes at home.

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