Crispy Thai pork belly

Ingredients for 4 servings:

• 1 kg pork belly
• some water
• some sugar
• 4 tbsp soy sauce, light
• Salt
• e.g. vegetable oil for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 1 day 2 hours; Total time approx. 1 day 2 hours 10 minutes

Muh Krob, goes well with Pak Kanaa (Chinese broccoli)

Wash the meat. Mix a marinade of soy sauce, sugar, and salt and rub it all over the meat. Let it rest for at least a day. Remove the meat from the marinade and steam it in a little water until just cooked through. Dry the meat thoroughly and rub it all over with salt. Let it rest in a warm place for 2 hours. Wash off the salt and let the meat dry thoroughly. Heat enough oil in a wok to completely cover the meat. Add the meat to the hot oil and fry until the skin is golden yellow and crispy. Remove the meat from the wok and drain well on kitchen paper. It tastes excellent with pak kanaa, Chinese broccoli. In this case, the dish is called “Pad Pak Kanaa Moo Grob,” and can be found in my recipes.