Photograph of the finished Khao moo krob

Thailand · Cơm heo quay da nổ ăn cải làn

Khao moo krob

3 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 3.5 lb
  • Photograph of Rice Rice 1.3 lb
  • Photograph of Coarse salt Coarse salt 1.9 lb
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Gai lan Chinese broccoli Gai lan Chinese broccoli 1.3 lb
  • Photograph of Sweet black bean sauce Sweet black bean sauce 4.9 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Palm sugar Palm sugar 2.8 oz
  • Photograph of Chilli Chilli 16
  • Photograph of Garlic Garlic 24 cloves

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.

Start cooking