Khao moo krob

Method

1. 1 Boil the pork belly for 20 minutes, then prick the skin all over and brush with vinegar, then air dry for 12 hours.
2. 2 Spread a 1 cm thick layer of coarse salt over the skin and bake at 200 degrees for 60 minutes.
3. 3 Remove all the salt and bake at 250 degrees for another 15 minutes until the skin puffs up and forms small granules.
4. 4 Cooking rice with meat broth gives the rice grains a subtle pork flavor.
5. 5 Blanch the Chinese broccoli for 90 seconds, then drizzle with garlic oil; this is a must-have vegetable to cut through the richness of the crispy skin.
6. 6 Mix dark soy sauce, palm sugar, and crushed chili peppers to make a rich, sweet dipping sauce.

With an appliance

• Air fryer 2 hr

  Replace steps 2-3: steam in a hot air pot at 180 degrees for 35 minutes with salt sprinkled on top, remove the salt, then steam at 200 degrees for 12 minutes to crackle the skin.