Asian > Thai > Pork

Thai Thong Lang Moo Grob (Crispy Pork Belly) Recipe

Ingredients with Measurements:
- 1 lb pork belly, skin on
- 1 tbsp salt
- 1 tbsp white pepper
- 1 tbsp garlic powder
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp vegetable oil

Special equipment needed:
- Baking sheet
- Aluminum foil
- Cooling rack
- Sharp knife

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Score the pork belly skin with a sharp knife, making shallow cuts about 1/4 inch apart.

3. Rub the salt, white pepper, and garlic powder all over the pork belly, making sure to get it into the cuts in the skin.

4. In a small bowl, mix together the cornstarch, soy sauce, oyster sauce, sugar, and vegetable oil to make a marinade.

5. Rub the marinade all over the pork belly, making sure to get it into the cuts in the skin.

6. Place the pork belly on a baking sheet lined with aluminum foil, skin side up.

7. Bake for 45-50 minutes, or until the skin is crispy and the meat is cooked through.

8. Remove from the oven and let cool on a cooling rack for 5-10 minutes.

9. Slice the pork belly into bite-sized pieces and serve.


Time:
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories: 420
Fat: 35g
Carbohydrates: 7g
Protein: 20g

Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
- Vegetable oil can be substituted with coconut oil or sesame oil.

Variations:
- Add sliced chili peppers or chili flakes for extra heat.
- Serve with a side of steamed rice and vegetables.
- Use the crispy pork belly as a topping for salads or noodles.

Tips and tricks:
- Make sure to score the skin of the pork belly to allow the fat to render and the skin to crisp up.
- Let the pork belly cool on a cooling rack to prevent the skin from getting soggy.
- Use a sharp knife to slice the pork belly for clean cuts.

Storage instructions:
Store leftover pork belly in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the pork belly on a baking sheet and bake in a 375°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
Arrange the sliced pork belly on a platter and garnish with sliced scallions and cilantro.

Garnishes:
- Sliced scallions
- Chopped cilantro
- Sliced chili peppers

Pairings:
- Steamed rice
- Stir-fried vegetables
- Thai iced tea

Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Papaya salad

Troubleshooting advice:
- If the skin is not crispy enough, broil the pork belly for 1-2 minutes at the end of cooking.
- If the pork belly is not cooked through, bake for an additional 10-15 minutes.

Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover pork belly in the refrigerator within 2 hours of cooking.

Food history:
Crispy pork belly is a popular dish in many Asian cuisines, including Thai, Chinese, and Filipino.

Flavor profiles:
Salty, savory, and crispy.

Serving suggestions:
Serve as a main dish with steamed rice and vegetables, or as a topping for salads or noodles.

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Region: Thai

Taste: Spicy, Savory, Tangy, Umami, Sweet, Sour