Photograph of the finished Khao mu krop

Thailand · Cơm heo quay giòn Khao mu krop

Khao mu krop

2 hr Hands-on time + 8 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 2.2 lb
  • Photograph of Rice Rice 14.1 oz
  • Photograph of Coarse salt Coarse salt 2.1 oz
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Gai lan Chinese broccoli Gai lan Chinese broccoli 8.5 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Chilli Chilli 8

Method

  1. 1 Boil the pork belly for 30 minutes, then let it cool. Pierce the skin all over with a sharp skewer.
  2. 2 Rub salt all over the pork skin and leave it exposed to the elements in the refrigerator for 8 hours until the surface is completely dry.
  3. 3 Brush vinegar onto the skin, season the meat, but keep the skin very dry.
  4. 4 Bake over medium heat for 50 minutes, then increase the heat to maximum for the last 15 minutes to make the skin puff up and become crispy.
  5. 5 Slice the vegetables and serve them on top of rice with blanched Chinese broccoli and a garlic and chili dipping sauce.

With an appliance

  • Oven 2 hr

    Replace step 4: Arrange the pork on the rack in the middle of the oven at 230 degrees for 50 minutes, turning it once at the 25th minute, and place a drip tray underneath to catch the grease. The oven ensures even cooking and requires less constant monitoring of the charcoal, resulting in a less smoky outer layer.

Start cooking