Khao mu krop

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.