A delicious Thai icon: crispy pork. Crispy, tender, and deeply aromatic—pure bliss in every bite
Moo Grob, an iconic dish of Thai cuisine, captures the culinary richness of this region (and of my Asian recipe blog, too. What? You have to toot your own horn once in a while).
This crispy pork, known for its irresistibly crackly skin and succulent meat, offers a one-of-a-kind eating experience.
On my trip to Thailand, I was particularly captivated by this dish, which stands out both in lively night markets and in small villages. I swear, there were BIG PILES of Moo Grob on the stalls—it was so appetizing.
History of Moo Grob
Initially reserved for big celebrations and festivals, this dish evolved into a staple of local street food. Its origins date back to a time when cooking reflected abundance and prosperity.
Over the centuries, Moo Grob has adapted and reinvented itself, reflecting the evolution of Thai society.
At the heart of this dish lies the constant quest for the perfect balance of textures and flavors, a hallmark of Thai cuisine.
The popularity of Moo Grob has spread far beyond Thailand’s borders, winning the hearts and palates of food lovers around the world.
You’ll find it in traditional and modern dishes alike—a testament to its cultural importance and culinary versatility. Serve it with a side of crispy enoki.
Ingredients for Moo Grob
You’ll find all the Thai classics here—coriander, white pepper, fish sauce, and lime. It’s a great example of traditional Thai cooking.
Beyond that, there aren’t many specialty ingredients. Use any cut of pork you like, but for this dish I highly recommend pork belly.
The importance of toasted sticky rice powder (Khao Khua)
Have you ever wondered, while savoring a Thai dish, what that intriguing texture with smoky, nutty notes was that lifts the whole plate?
Well, that’s toasted rice powder, also known as Khao Khua in Thailand. This powder is made by gently toasting raw sticky rice in a dry pan, then grinding it into a coarse powder.
This essential component appears in a variety of Thai and Lao dishes, including the famous crying tiger beef, as well as in dipping sauces like the nam jim in this recipe and in soups. Khao Khua plays a key role, binding ingredients, adding texture, and thickening soups and sauces.
Although you can buy ready-made toasted rice powder in Asian grocery stores, making it at home is a breeze. Plus, the aroma that wafts from sticky rice as it toasts is utterly spellbinding.
Equipment
Ingredients
- 600 g pork belly in one piece
- neutral oil, for frying
Marinade
- 1 tablespoon fish sauce
- 0.5 teaspoon white pepper
- 1 teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 pinch baking soda
Blanching
- 1 tablespoon rice vinegar per liter of water
- 1 tablespoon salt per liter of water
- 1 L water enough to cover the pork
Thai Nam Jim Jaew Dipping Sauce
- 1.5 tablespoons lime juice
- 2 tablespoons fish sauce
- 1.5 teaspoons sugar
- 0.5 tablespoon chili flakes
- 0.5 tablespoon glutinous rice to toast
- 2 stalks chopped cilantro
- 1 thinly sliced shallot
Instructions
- Cut the pork belly into 2.5 to 4 cm slices, to your preference.600 g pork belly
- Boil the slices for 5 to 10 minutes.1 tablespoon rice vinegar, 1 tablespoon salt, 1 L water
- Refrigerate, uncovered, for 1 to 2 hours to air-dry.
- Toss with the marinade ingredients and let rest for 20 minutes.1 tablespoon fish sauce, 0.5 teaspoon white pepper, 1 teaspoon garlic powder, 2 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1 pinch baking soda
- Fry over medium heat (about 150 degrees; not too hot) for about 10 minutes. Cover, if needed, to prevent splatters.neutral oil, for frying
- When the bubbling quiets and the pork turns golden, remove it from the oil and increase the heat to high until very hot (180 degrees).
- Return the pork to the oil; the skin will puff almost immediately. Fry for about 1 minute.
- Remove from the heat and let cool slightly before serving.
Dipping Sauce
- In a dry pan, toast the raw glutinous rice until golden.0.5 tablespoon glutinous rice
- Transfer to a mortar and pestle and grind into a coarse powder.
- Combine all ingredients in a bowl (including the toasted rice powder).1.5 tablespoons lime juice, 2 tablespoons fish sauce, 1.5 teaspoons sugar, 0.5 tablespoon chili flakes, 2 stalks chopped cilantro, 1 thinly sliced shallot
