How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (2024)

FAQs

Why is my crispy pork belly not crispy? ›

If the skin hasn't completely transformed to crisp crackling, turn on the broiler and blast it for a further 10 minutes, keeping a close eye to make sure it doesn't burn. Remove cooked belly from oven, place on a board. Use a cleaver or roast slicer to cut into chunks and serve immediately.

Preheat oven to 450°F. Roast pork belly for 30 minutes on the middle rack in a heavy, oven-safe pan or skillet, skin side up / fat side up. Reduce heat to 275°F and roast for an hour or more, until tender but not mushy. (Larger pieces of pork belly will take longer.

You MUST DRY the pork belly with the skin EXPOSED in the fridge for at least 24 hours (48 hours is better). This will reduce the moisture and result in a super crispy skin.

It requires putting a thick layer of salt on the skin of your pork belly, making sure every inch of that pristine skin is covered in salt, then roasting it whole. Roasting this salt-covered belly in the oven will then draw out more moisture from the skin and form a hardened salt crust, which is then removed.

Preheat oven to 230°C, 210°C fan or Gas Mark 8. Put the joint in a roasting tin on the top shelf for 20 minutes. This sudden blast of heat is the key to crispy crackling. Reduce the temperature to 180-190°C, 160-170°C fan or Gas Mark 4-5 and follow the cooking times below to ensure the joint is cooked through.

Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Cover and cook until pork skin can be pierced with a knife with no resistance, about 1 hour.

So, no, you don't need to cook the meat before cooking it. Just make sure that it is cooked to a safe internal temperature whatever method you are using. Note that boiling in general is a sucky way to cook meat.

Bring to a boil over high heat, then lower the heat and simmer for 30 minutes. Add the pork belly and bring to a boil. Lower the heat and simmer for about 1 hour until the pork is cooked—test by piercing the pork with a chopstick. The chopsticks should go through the meat easily.

White Vinegar helps dry out the skin – but it has a secondary purpose of removing the odour! If you are prepared, place the Pork in the Fridge UNCOVERED overnight – the skin will dry out. When you pre-heat your oven, remove the pork from the fridge and let it return to room temperature.

Pork belly needs a combination of slow, gentle heat to tenderise the meat, plus a shorter blast at a higher heat to crisp up the skin. Cook at 180C/160C fan/gas 4 for 2 hrs 15 mins, then turn up the oven to 200C/180C fan/gas 6 for a further 35 minutes to crisp the crackling.

Why do you pour boiling water on pork belly? ›

boiling water trick

This helps to prep the skin to crackle as its now "pre-cooked" so to speak. Make sure to pat dry with paper towel to further dry afterwards.

The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.

It is a fact of life that dry skin crisps better than moist skin. Scotese's trick to crispy pork belly is to rub equal parts baking soda and salt into the skin—the combo of baking soda and salt will draw out moisture and set you up for success.

One way to determine your porks' doneness is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear or are very faintly pink, the pork is done cooking. If they're mostly or entirely pink or red, it's best to continue cooking.

If you've missed a step along the way and the skin hasn't crackled, don't give up. Cut it away from the meat and place it on a baking tray lined with foil, then brush with oil and sprinkle with salt. Cook under a preheated grill until the magic happens. Keep a close eye on it as it can easily burn.

If the heat is too high, the skin will get rock hard, along with the meat. That's why we use medium heat when we fry. And don't forget to dry the pork as much as possible first.

This is a tough muscle, so it needs a longer cooking time at low heat to breakdown the tough tissue." So, to serve up good roast pork, budget for at least 3-4 hours in the kitchen. If done correctly, a piece of roast pork should be so tender you can pierce its flesh with a fork.

Once cooked (the pork should be tender; this can be easily tested by piercing the flesh with a knife), remove the pork from the oven, then leave to rest for 10-15 minutes before carving.