Recipes

Gai Pad Med Mamuang Himaphan

Gai Pad Med Mamuang Himaphan

Thai Cashew Chicken
Cashews are grown in southern Thailand and are a huge staple in the Thai diet. This recipe is very different from its Chinese cousin because of its spice and delicious stickiness from the chili paste in soybean oil and black soy sauce.
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Ingredients

  • 2 cups 480 ml canola or other high-temperature cooking oil
  • ½ cup 65 g raw cashews
  • 6 –8 dried Thai chilies
  • 2 cloves garlic minced
  • 12 oz 340 g chicken breast or boneless thigh, thinly sliced
  • ½ tsp kosher salt
  • Pinch white pepper
  • ½ onion halved, then sliced with the grain (Lyonnaise)
  • ½ red bell pepper cut into batonnet
  • ½ green bell pepper cut into batonnet
  • 2 tbsp 30 g chili paste in soybean oil
  • 2 tbsp 30 ml oyster sauce
  • 1 tbsp 15 ml Thai black soy sauce
  • Cooked jasmine rice for serving

Instructions

  • Add the cooking oil to a medium pan and heat to 350°F (175°C).
  • Carefully drop the cashews and chilies into the oil and fry for 1 to 2 minutes, until fragrant.
  • The chilies will turn bright red and the cashews should be golden brown.
  • Drain them well and set aside.
  • Discard all but about 2 tablespoons (30 ml) of oil from the pan.
  • To the same pan, add the garlic and cook until light brown and fragrant, about 30 seconds.
  • Stir in the chicken and stir-fry for about 1 minute, until the outside is seared and it is cooked to about medium, but not yet fully cooked.
  • Sprinkle with the salt and pepper, stir the onion and bell peppers into the pan and cook until the onion and peppers are light brown and soft, 1 to 2 minutes.
  • Add the chilies and cashews and stir-fry for about 1 more minute until all ingredients are combined and hot.
  • Pour in the chili paste in soybean oil, oyster sauce and black soy sauce and stir-fry until all the flavors combine and the sauce reduces to a glaze, about 1 minute.
  • Taste and adjust any of the seasonings if you’d like, then serve over a bed of hot rice.

Notes & Wine Advice

Pro Tip:
To cut the peppers into batonnet, this is simply a shape like a French fry, about ¼ inch thick and 4 inches (0.6 x 10 cm) long.
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Course; Chicken / Nuts
Cuisine; Thailand

Gai Yang

Gai Yang

New Thai Bbq Chicken
I used to make Thai BBQchicken the same way forever, and it required a lot of ingredients and time.While working in tech and universities, I realized I needed a quicker way as wewere making Thai BBQ chicken for hundreds of people. Thinking about all theherbs and spices that are in curry paste and curry powder, a lightbulb came on.I didn’t need to individually source galanga, lemongrass, chili, turmeric andall the other ingredients to make Thai BBQ chicken the old way, because allthose ingredients were in curry paste and curry powder. So, Thai BBQ chickenV.2.0 was born and here it is!
Couverts8 PIECES OF CHICKEN
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Ingredients

  • 1 3½-lb [1.6-kg] whole chicken
  • 1 cup 240 ml full-fat coconut milk
  • ¼ cup 84 g red curry paste (see Pro Tip)
  • 2 tsp 10 g minced garlic
  • 1 tbsp 15 g white sugar
  • 2 tbsp 13 g curry powder
  • 1 tsp kosher salt
  • Sweet chili sauce for dipping

Instructions

  • Split the chicken in half.
  • Poke holes in the chicken using a fork and place it in a gallon-size zip-top bag.
  • Make the marinade by combining the remaining ingredients, except the sweet chili sauce, in a medium bowl.
  • Whisk together until smooth and well combined.
  • Pour the marinade mixture over the chicken in the bag.
  • Close the bag and massage well to coat it evenly.
  • Make sure the bag is zipped tight then place it in the fridge to marinate for at least 4 hours, or up to overnight.
  • Preheat the oven to 375°F (190°C) and place a rack just below the middle position.
  • Lay the chicken halves skin-side up on a foil-lined sheet pan and bake for about 45 minutes, or until a thermometer reads 160°F (70°C) in the fleshy part of the thigh.
  • Pull from the oven and rest for at least 10 minutes.
  • You can cut each half into four pieces and serve immediately, or finish on the grill to get some marks and extra flavor.
  • Always serve with sweet chili sauce!
  • Pro Tip: For those who are allergic to shellfish, a lot of curry pastes contain shrimp, so make sure to check before cooking with them.
  • As a bonus, when you find a brand of curry paste sans shrimp, that paste is almost always vegan for your vegetable curries.
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Course; Barbecue / Chicken / Poultry
Cuisine; Thailand

Khao Neow

Khao Neow

Thai Sticky Rice
Most “sticky” rice isshort grain, like the kind you eat in sushi. And fragrant rice is usually longgrain, like jasmine or basmati. Thai sticky rice is uniquely fragrant, stickyand long grain. It is grown only in the region between Thailand and Vietnam.And it’s one of the few rice varieties that you actually steam. It soaks upmuch of its water during the soaking process. Although we call most rice“steamed rice,” it’s almost all boiled. A Thai sticky rice steamer is the besttool for cooking sticky rice, and they are cheap to buy.
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Ingredients

  • 2 cups 370 g dry Thai sweet rice
  • 6 cups 1.4 L water, at room temperature

Instructions

  • Add the sticky rice to a medium bowl and cover with the water.
  • Soak the rice for at least 3 hours, preferably overnight.
  • A Thai bamboo sticky rice steamer is two pieces: an aluminum pot and a bamboo basket.
  • Add 4 cups (960 ml) of water to the pot and place it over high heat.
  • When ready to cook, drain the rice and transfer it to the bamboo basket of the pot.
  • Give the basket a strong downward tap to seat it well against the bottom of the pot.
  • Cover with a medium pot lid.
  • Steam for 10 minutes, or until the rice starts to become sticky, then give the rice a flip.
  • To flip, grip the basket by the sides, then jerk it up and slightly forward like you are flipping a pancake.
  • Let the rice ball steam for another 10 minutes, or until the rice is soft and yields to the touch.
  • Be careful not to get burned by the steam as you’re lifting the lid off the basket.
  • Remove from the heat, rest for 10 minutes covered and serve warm.
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Course; Rice
Cuisine; Thailand

Khao Hom Mali

Khao Hom Mali

Jasmine Rice
Jasmine rice is theking of rice to Thais. It is unique in the world of white rice and held in highregard for its fragrance, texture and translucence. Most white rice will havethe prized grain length but lack flavor, fragrance and a mildly chewy texture.
Brown jasmine rice isthe same fragrant rice, but with the bran attached. Nutty in flavor, it has thesame aromatic qualities and a slightly chewy mouthfeel.
The only time to adjustyour water-to-rice ratio is when the bag says “new crop.” Jasmine rice isharvested and released to market once a year. This “new” rice has a higherpercentage of residual moisture in the grain, which requires less water andcooks up soft. Reduce your water by 10% to 15% when cooking new-crop rice.Jasmine rice is a 3-to-1 yield, so 1 cup raw will make 3 cups cooked.
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Ingredients

White Jasmine Rice

  • 1 cup 195 g Thai long-grain jasmine rice (Hom Mali rice)
  • 1¼ cups 300 ml water

Brown Jasmine Rice

  • 1 cup 195 g Thai long-grain brown jasmine rice
  • 1½ cups 360 ml water

Rice Cooker

  • 1 cup 195 g Thai long-grain jasmine rice
  • 1 cup 240 ml water

Instructions

  • Add the rice to a fine-mesh strainer and rinse under cold running water while swirling with your fingers.
  • Wash the rice like this for about 30 seconds, and then rinse for about 1 minute.
  • Allow the rice to drain well for 1 to 2 minutes.
  • You can hold the rice in the fridge after washing for up to overnight.
  • Add the rice to a 2-quart (1.
  • 9-L) saucepan, then add the water.
  • Insert your index finger into the pot until you are touching the top of the rice with your fingertip.
  • The water should reach the first knuckle.
  • Set the heat to high and bring the water to a boil.
  • As soon as the water reaches a boil, give the rice a good stir, reduce the heat to a low simmer and cover the pot.
  • After 20 minutes, turn off the burner, remove the pot from the heat and let the pot sit for at least 15 minutes before fluffing with a fork and serving.
  • If you are using a rice cooker, set the rice cooker to cook.
  • For cookers that just have an on and off button, this process might be as simple as pushing an “on” or “start” button.
  • For fancy machines, select the type of rice and let it work.
  • Cookers that automatically switch from cook to warm might never let the rice rest properly, which means it will keep cooking until it gets mushy.
  • I like to turn off those types of cookers after 30 minutes, fluff, then let the rice keep warm.

Notes & Wine Advice

Pro Tip:
If you can find them, adding six dried butterfly pea flowers will make a beautiful blue-colored rice.
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Course; Rice
Cuisine; Thailand

Khao Neow Moon Bai Toey

Khao Neow Moon Bai Toey

Pandan Sweet Sticky Rice
This is a great dessertrice to serve with fruit, coconut custard or even ice cream. Pandan is asweet-smelling leaf reminiscent of jasmine. You can buy it frozen and blend itwith water to extract its flavor. It’s also available as a liquid concentrate.Four drops of the concentrate can be substituted for the leaves in this recipe.
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Ingredients

Pandan Sticky Rice

  • 1½ cups 280 g dry Thai sweet rice
  • 1½ cups 360 ml water
  • 4 pandan leaves roughly chopped (see Pro Tip)

Salted Coconut Cream Topping

  • 2 cups 480 ml coconut cream or full-fat coconut milk
  • 1 tbsp 8 g cornstarch mixed with 1 tbsp (15 ml) water to form a slurry
  • 1 tbsp 16 g kosher salt
  • ¾ cup 150 g white sugar
  • Coconut Syrup
  • ¾ cup 180 ml full-fat coconut milk
  • ½ cup 100 g white sugar
  • 1 tsp kosher salt
  • 3 pandan leaves cut into 1-inch (3-cm) pieces (see Pro Tip)

Instructions

  • To make the pandan sticky rice, rinse the rice well with two to three changes of water to remove some of the starch, then place it in a large bowl.
  • Place the water and pandan leaves in a blender and blend on high for about 30 seconds until pureed and very green.
  • Strain the blended green pandan liquid into the bowl with the rice, then add enough water to cover the rice by 3 inches (8 cm).
  • Soak for 3 to 4 hours or overnight in the refrigerator.
  • The rice will absorb the color and aroma of the pandan.
  • When ready to cook, strain the rice well and allow the water to drain for about 1 minute.
  • You can cook this in a bamboo sticky rice steamer or place it in cheesecloth over a steamer insert pot.
  • Cover and steam for 30 minutes on full steam until the rice is cooked through but still holds its long-grain shape.
  • While the rice is steaming, make the salted coconut cream topping and coconut syrup.
  • To make the salted coconut cream topping, whisk all the ingredients in a small saucepan until the cornstarch slurry gets worked in and no clumps remain.
  • Place the pot over medium heat for 3 to 4 minutes, until the mixture starts simmering.
  • Keep stirring until the sugar dissolves, 1 to 2 minutes, then turn off the stove.
  • Cool and set aside until ready to serve.
  • For the coconut syrup, combine the coconut milk, sugar, salt and cut pandan leaves in a small saucepan over medium heat and cook until the coconut mixture reaches a simmer.
  • Stir well until the sugar dissolves, about 5 minutes.
  • Remove from the heat and set aside.
  • Leave it in the pot because you’ll have to warm it again to combine with the hot cooked sticky rice.
  • When the rice is cooked, carefully transfer the hot rice to a large bowl.
  • If the coconut syrup has cooled, heat it up over medium-high heat until the syrup is at 130°F (54°C).
  • It’s important that the rice and syrup are hot so the syrup can penetrate the rice.
  • Pour the hot syrup over the hot rice.
  • Fold a few times with a wooden spoon or silicone spatula to break up the grains and allow the syrup space to coat the rice.
  • Cover the bowl with a plate or plastic wrap and allow it to rest for about 10 minutes.
  • Remove the cover and fold again about eight times, then cut some channels through the rice, really allowing the syrup to soak in.
  • Cover again and let rest at least 15 minutes.
  • This rice should be held at room temperature if you are going to use it within a few hours.
  • If you’re not using it that day, pop it in the fridge.
  • You can microwave the rice for about 2 minutes, stir, then microwave it for an additional 2 minutes if using it from the fridge.
  • To serve, put a portion of the warm or room temperature rice into a bowl, and drizzle with the salted coconut cream topping.

Notes & Wine Advice

Pro Tip:

Pandan leaves can be found in the freezer section of most Southeast Asian markets. You can also purchase pandan extract on the Internet. Use 3 to 4 drops of pandan concentrate in this recipe.
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Course; Rice
Cuisine; Thailand

Nam Khao Tod

Nam Khao Tod

Crispy Rice Salad
It’s almost tough tocall this dish a salad as it’s made mostly of meat and rice. It’s also servedat room temperature. Nam sausage is fermented pork skin and sticky rice and isreadily available in Thai markets. It adds a tangy meatiness to this salad. Youcan make this dish without the sausage if you can’t get it; just double theground pork.
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Ingredients

Rice Balls

  • Canola or other high-temperature cooking oil for frying
  • 4 cups 600 g cooked jasmine rice, cooled to room temperature
  • ¾ cup 70 g unsweetened grated coconut
  • 1 egg
  • 3 tbsp 63 g red curry paste
  • 4 kaffir lime leaves cut into a fine chiffonade
  • ½ tsp kosher salt
  • ½ tsp msg

Rice Ball Batter

  • 1 egg
  • ½ cup plus 2 tbsp 150 ml ice-cold club soda or seltzer
  • 1 cup 128 g cornstarch, divided
  • ¼ cup 31 g all-purpose flour

Salad

  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 5 oz 142 g ground pork (ideally coarse ground)
  • 1 clove garlic minced
  • ½ cup 70 g thinly sliced prepared nam (pork-skin) sausage
  • ¼ cup 16 g dried chili de arbol, fried in oil for 30 seconds
  • 1 shallot thinly sliced
  • ¼ cup 60 ml fish sauce
  • ¼ cup 50 g white sugar
  • ¼ cup 60 ml fresh lime juice
  • 1 tbsp 5 g Thai chili powder
  • ½ cup 8 g cilantro, roughly chopped
  • 2 scallions chopped
  • ¼ cup 30 g roasted peanuts

Instructions

  • Preheat a 6-quart (5.
  • 7-L) Dutch oven with 4 inches (10 cm) of oil to 365°F (185°C).
  • To make the rice balls, combine the cooked rice, coconut, egg, curry paste, kaffir lime leaves, salt and msg in a large bowl.
  • Mix for 2 to 3 minutes, until all the ingredients are well combined.
  • Loosely separate the mixture into eight even loose balls, then squeeze and pack each into a tight ball.
  • Press them flat into ¾-inch (2-cm) discs, then flatten out to an oval about ¾ inch (2 cm) thick.
  • In a separate medium-sized bowl, make the batter by whisking together the egg and soda water until smooth.
  • Add ½ cup (64 g) of the cornstarch and the flour and stir until a smooth batter forms.
  • In a separate shallow bowl, place the remaining ½ cup (64 g) of cornstarch.
  • When ready to fry, dredge the rice balls with the cornstarch on all sides, knocking off the excess.
  • Dip each rice ball into the batter, then immediately place them into the hot oil, working in batches to avoid overcrowding.
  • Fry for about 2 minutes on each side until GBD (golden brown and delicious!
  • ).
  • Carefully remove the balls from the oil and drain on a wire rack.
  • Drizzle the remaining batter into the hot oil to make crispy tempura bits for garnishing the salad.
  • Remove the bits from the oil, drain on paper towels and set aside until ready to serve.
  • To make the salad, preheat a 9- to 11-inch (23- to 28-cm) skillet over medium-high heat for about 2 minutes.
  • Coat the pan with the oil and add the ground pork and garlic.
  • Sauté for about 2 minutes until the pork is mostly cooked.
  • Add the sliced pork-skin sausage and dried chilies and cook for 1 minute, until the pork-skin sausage is heated through, then turn off the heat.
  • Add the shallot, fish sauce, sugar, lime juice and Thai chili powder and stir until the sugar dissolves.
  • Transfer the contents of the pan to a large bowl.
  • Then, break up the fried rice balls into walnut-sized pieces into the bowl.
  • Toss the crispy rice pieces into the pork and dressing to combine well.
  • Transfer to a large serving platter and garnish with the cilantro, scallions, peanuts and crispy tempura bits.
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Course; Rice / Salad
Cuisine; Thailand

Khao Pad Sapparod

Khao Pad Sapparod

Pineapple Fried Rice
I love serving thisfried rice in a halved pineapple boat, as it always impresses. Thai fried riceusually does not contain egg like the Chinese version does, and the addition ofcurry powder gives a color and flavor boost. I also like using Chinese sausage forthis rice, but you can use chicken breast, thighs or other proteins. If youwant some spice, add chili garlic sauce.
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Ingredients

  • 1 large pineapple
  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 4 –6 cloves garlic coarsely chopped
  • 3 tbsp 30 g diced shallots
  • ½ tbsp 3 g finely chopped fresh ginger
  • 1 cup 140 g sliced Chinese sausage, chicken breast or protein of choice
  • 4 cups 640 g cooked and chilled jasmine rice
  • 2 –3 tbsp 30–45 ml fish sauce
  • 3 –4 tbsp 45–60 ml soy sauce
  • 1 tbsp 15 g white sugar
  • ½ tbsp 3 g curry powder
  • 2 –3 scallions chopped
  • Pinch white pepper
  • 3 tbsp 3 g cilantro leaves, for garnish

Instructions

  • Cut the pineapple in half lengthwise.
  • Cut pieces out of the middle and carve out the middle, creating a bowl.
  • Cut about 1 cup (280 g) of the pineapple pieces into a medium dice for making the fried rice.
  • Reserve the rest of the pineapple for another use.
  • In a large skillet or wok, heat the oil for about a minute.
  • When you see wisps of white smoke, add the garlic, shallots, ginger and Chinese sausage and cook, stirring constantly, until it starts to crisp, about 3 minutes.
  • Fold in the rice, making sure not to break the rice grains.
  • Gently stir and push down with the flat side of the spatula in small circular motions.
  • This will separate the grains without breaking them.
  • Cook for an additional minute until the rice starts to get hot.
  • Stir in the fish sauce, soy sauce, sugar and curry powder.
  • Continue to stir for another minute until well combined.
  • Fold in the pineapple and incorporate it well for another 1 to 2 more minutes.
  • Fold in the scallions and white pepper.
  • Transfer the fried rice to the halved pineapple.
  • Garnish it with some fresh cilantro and serve.
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Course; Fruit / Rice
Cuisine; Thailand

Krapow Moo Sap

Krapow Moo Sap

Street-Style Basil Pork
Basil pork is asubiquitous in Thai food as cheeseburgers are in American food. This is a streetfood version, very different from the one I shared in 101Asian Dishes. This one is distinctly Thai with the use of Thai oystersauce, sweet soy sauce and cut green beans. No bell peppers, and way more gravyand richness. I love this version over hot jasmine rice with a fried runny eggon top.
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Ingredients

  • 4 tbsp 60 ml canola or other high-temperature cooking oil
  • 12 oz 340 g ground pork (ideally coarse ground)
  • 4 cloves garlic minced
  • 2 –4 fresh Thai chilies minced
  • 2 cups 200 g green beans, cut into ¼-inch (6-mm) slices
  • 1 cup 240 ml chicken stock
  • 2 tbsp 30 ml sweet soy sauce
  • 1½ tbsp 23 ml fish sauce
  • 1½ tbsp 23 ml oyster sauce
  • 2 tsp 9 g msg
  • 2 cups 48 g holy or sweet basil leaves, loosely packed
  • 1 tsp white pepper
  • Cooked jasmine rice for serving
  • Fried runny eggs for serving

Instructions

  • Heat a heavy-bottomed 9- to 11-inch (23- to 28-cm) pan over high heat for about 1 minute to preheat.
  • Swirl in the oil, making sure to touch every inch of the pan.
  • When you see wisps of white smoke, add the ground pork and start to press down to spread it across the pan.
  • You want maximum coverage to use the pan’s surface area to start the browning.
  • Allow it to cook without stirring or breaking up the meat.
  • After about 1 to 2 minutes, the bottom of the pork will be light to medium brown.
  • Fold the pork over, making sure the raw side sears for another 2 minutes.
  • When the second side is light to medium brown, start breaking the pork into smaller bits.
  • Add the garlic, Thai chilies and chopped beans to the pan and stir-fry for 1 to 2 minutes, until the garlic starts to brown and the beans turn from leathery to bright green.
  • Stir in the chicken stock and use it to scrape up any delicious bits stuck to the pan.
  • The stock will boil and start to reduce.
  • Reduce the stock by half, stirring occasionally, for 1 to 2 minutes.
  • Stir in the sweet soy sauce, fish sauce, oyster sauce and msg until well incorporated.
  • Let the sauce stay at a boil and continue to reduce until it thickens into a beautiful gravy.
  • Stir in the basil leaves during the last 30 seconds, but don’t let the sauce over-reduce; you want a decent amount of gravy left in the pan.
  • Divide among plates and top with white pepper.
  • Serve with rice and fried eggs.
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Course; Pork
Cuisine; Thailand

Khana Moo Krob

Khana Moo Krob

Stir-Fried Chinese Broccoli With Crispy Pork Belly
This is my favoritedish to eat with jasmine rice for a quick and easy lunch. The rich pork bellyis balanced with the slightly sweet and bitter Chinese broccoli and a ton ofgarlic and chilies. If you can’t find Chinese broccoli, you can substitute kaleor bok choy. You must add a fried egg on top of this to make it perfect.
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Ingredients

  • 1 lb 454 g Chinese broccoli , leaves cut into 2-inch (5-cm) pieces and stems sliced ½-inch (13-mm) thin on the bias
  • 2 tbsp 30 ml water
  • 1 tbsp canola or other high-temperature cooking oil
  • ½ lb Crispy Pork Belly , cut into ¾-inch (2-cm) squares
  • 2 large cloves garlic chopped
  • 2 fresh Thai chilies cut into thin slices
  • ¼ cup 9 g dried chilies de arbol or Thai chilies
  • 2 tbsp oyster sauce
  • 2 tsp fish sauce
  • 1 tsp white sugar
  • 1 tbsp 8 g cornstarch mixed with ¼ cup (60 ml) chicken stock (optional)
  • Dash of white pepper

Instructions

  • Place the trimmed and cut Chinese broccoli in a large glass bowl.
  • Add the water, and seal tightly with plastic wrap.
  • Microwave on high for 90 seconds.
  • Remove from the microwave, drain and set aside.
  • Heat a medium skillet over high heat for about 1 minute.
  • Swirl in the oil.
  • When you see wisps of white smoke, add the pork to the pan and stir-fry for about 1 minute to crisp and heat up the pork belly.
  • BEWARE of spicy smoke in the next step: Stir in the garlic, fresh chilies and dry chilies and sauté until fragrant, about 20 seconds.
  • Stir in the Chinese broccoli and stir-fry for about 30 seconds, until the edges get smoky and crispy and the broccoli is cooked through.
  • Add the oyster sauce, fish sauce and sugar and stir-fry for about 30 seconds until the ingredients are combined and well coated.
  • If you like a bit of gravy, add the chicken stock and cornstarch mixture and bring to a boil.
  • Taste and adjust any of the seasonings if you’d like.
  • Stir in the white pepper and serve hot.
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Course; Pork
Cuisine; Thailand

Moo Krob

Moo Krob

Crispy Pork Belly
This is the crown jewelto many chefs and food aficionados. Taking a tough and fatty pork belly,cooking it with moist heat until tender and then frying it into crispy piecesis truly heaven. You can eat it over rice, add it to noodle dishes and stir-fryit with chili and basil. But no matter how you use it, learning how to makecrispy pork belly is a fundamental skill.
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Ingredients

MAKES: 2 LBS (907 G)

  • 6 cups 1.4 L water
  • 5 tbsp 72 g kosher salt
  • 1 2–2.5 lb [907 g–1.2 kg] pork belly, center cut
  • Canola or other high-temperature cooking oil for frying

Instructions

  • Mix the water and salt in a pot big enough to hold the pork belly.
  • Cut the pork belly into two pieces lengthwise.
  • Soak the pork in the salt solution for 30 minutes at room temperature.
  • Place the pot on the stove, position the pork so it is skin-side down, and bring to a boil.
  • Reduce the heat to a simmer, cover loosely and cook for 1 hour.
  • Check occasionally that the pork is not stuck to the bottom of the pan.
  • After 1 hour, check the meat side for tenderness with a fork.
  • The fork should be able to pierce the meat, but it won’t be falling apart.
  • If you can’t pierce the meat, cook for an additional 20 minutes.
  • Turn off the heat, turn the pieces over so the skin is exposed to the air, and let the pork cool down in the liquid.
  • When cool, discard the liquid.
  • Preheat the oven to 350°F (175°C).
  • Then Swiss or pierce the skin, which creates pockets for the oil to penetrate the skin to fry and puff it up.
  • Just pierce the skin, don’t go too deep.
  • A meat tenderizer tool is best, but a fork or skewers held together with a rubber band will work.
  • Before baking, score the pork on the skin side to pre-mark the cut lines.
  • This will keep the pork from cracking later and will give you perfectly cut strips.
  • Score 1- to 2-inch (3- to 5-cm) sections just through the skin, about ⅛ inch (3 mm) deep.
  • Bake the pork pieces in the oven for 1 hour.
  • Remove the pork from the oven and allow it to dry, uncovered, in the fridge overnight.
  • The skin should be quite firm, like plastic or resin.
  • In a large pot, preheat enough oil to cover the pork to 400°F (205°C).
  • It may splatter so have a shield or lid ready.
  • Carefully lower the pork into the oil, skin-side down.
  • Fry for 12 to 15 minutes, until golden brown and crispy.
  • Remove the pork to a rack to allow airflow all around until it cool to the touch.
  • Slice the pork into long strips, following the score lines.
  • Your pork belly is now ready to eat or use for multiple dishes like Stir-Fried Chinese Broccoli with Crispy Pork Belly (Khana Moo Krob), basil pork belly, a pork belly BBQ plate and more.
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Course; Pork
Cuisine; Thailand