Khaep Moo (Pork Crackling)

1. 1

   Prepare the pork skin

   Thoroughly wash and clean the pork skin, removing any dirt, excess hair, and loose fat. Pat dry with paper towels. Cut the pork skin into bite-sized pieces or strips, approximately 2-3 inches in size.

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   Tips:

   • • Choose pork skin with some fat attached for better texture
   • • The way you cut the skin affects how it curls and puffs during frying
2. 2

   Boil the pork skin

   In a large pot, bring water to a boil. Add 1 tablespoon of salt and 1 tablespoon of distilled white vinegar per quart of water. Add the pork skin pieces and par-boil for 5-10 minutes. The skin should become slightly tender but not overcooked. Check frequently to ensure it doesn't become too soft. This step helps render the fat and tenderize the skin.

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   Tips:

   • • Don't overcook during boiling or the final product will be soft instead of crispy
   • • The vinegar helps to firm up the skin and improve texture
3. 3

   Drain and dry

   Remove the boiled pork skin from the water and drain thoroughly. Pat dry with paper towels. Arrange the pieces on a drying rack and allow them to air dry for 1-2 hours, or place them in direct sunlight for faster drying. The skin should feel dry and slightly leathery to the touch.

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   Tips:

   • • Proper drying is crucial for achieving maximum crispiness
   • • In humid weather, you may need to extend the drying time
   • • You can also dry them in a low oven (150°F/65°C) for about 1 hour
4. 4

   Season the dried skin

   In a bowl, mix together the soy sauce, sweet soy sauce, and a pinch of salt. Lightly brush or toss the dried pork skin pieces with this seasoning mixture. Allow to absorb for 5-10 minutes.

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   Tips:

   • • Don't over-season as the natural pork flavor should shine through
   • • Some prefer to season after frying for a purer taste
5. 5

   First frying

   Heat palm oil in a deep wok or heavy pot to 350°F (175°C). Add chopped pandan leaves to the oil for aroma. Carefully add the pork skin pieces in small batches, avoiding overcrowding. Fry for 3-4 minutes until they begin to puff up and turn golden. Remove with a slotted spoon and drain on paper towels.

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   Tips:

   • • Work in small batches to maintain oil temperature
   • • The pandan leaves add a beautiful aromatic quality
   • • Be careful of hot oil splatter
6. 6

   Second frying

   Increase the oil temperature to 375°F (190°C). Return the par-fried pork skin to the hot oil in batches and fry again for 2-3 minutes until they become fully puffed, crispy, and develop a deeper golden color. When Khaep Moo turns fluffy with a nice color, remove from oil immediately.

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   Tips:

   • • The second frying at higher temperature creates the final crispy texture
   • • They should puff up significantly and become very light
   • • Watch carefully to prevent burning
7. 7

   Cool and serve

   Drain the fried pork crackling on paper towels or a wire rack. Allow them to cool completely to room temperature. As they cool, they will become harder and crispier. The final product should be rough, hard, bubbly, and completely dry without any oiliness.

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   Tips:

   • • Do not stack while hot as they will lose crispiness
   • • They should sound hollow when tapped
   • • Store in an airtight container once completely cooled

• •Choose pork skin from younger pigs (3-6 months old) for the best texture and crispiness
• •The cutting pattern affects how the crackling curls - experiment with different sizes and cuts
• •Proper drying is the most critical step - the drier the skin, the crispier the final result
• •Use fresh palm oil for the best flavor and aroma
• •The double-frying technique ensures maximum crispiness and proper puffing
• •Temperature control is crucial - too low and they'll be greasy, too high and they'll burn
• •Store in an airtight container with silica gel packets to maintain crispiness for up to 2 weeks
• •If they lose crispiness, you can re-crisp them briefly in a 350°F oven for a few minutes

• •
  Sticky rice (khao niao)
• •
  Nam Phrik Ong (Northern Thai chili paste with minced pork and tomatoes)
• •
  Nam Phrik Num (Northern Thai green chili dip)
• •
  Nam Phrik Pao (Thai chili jam)
• •
  Som Tam (green papaya salad) - for textural contrast
• •
  Northern Thai sausage (Sai Oua)
• •
  Part of a traditional Khantok meal
• •
  Thai beer or whiskey

Khaep Moo is a traditional Northern Thai method of preserving and adding value to pork skin, particularly popular in Chiang Mai and Lampang provinces. The name 'Kab' (แคบ) refers to animal fat that has been rendered by frying until crispy and crunchy, representing one of the oldest traditional ways to preserve meat in Thailand. For Lanna people of Northern Thailand, Khaep Moo is treated as a main meal rather than just a snack, often featured prominently in traditional Khantok dining ceremonies where guests sit on the floor around low tables. The practice of making pork crackling emerged from the practical need to use every part of the pig and preserve food without refrigeration. Today, visiting Chiang Mai without buying a massive bag of Khaep Moo is considered incomplete, as it has become an iconic souvenir and representation of Northern Thai culinary heritage.

Authentic Khaep Moo is characterized by several key elements: the use of palm oil for frying (which imparts a distinctive flavor), the addition of pandan leaves during frying for aromatic complexity, and the traditional double-frying technique that creates the signature puffed and bubbly texture. In Northern Thailand, you'll typically find three varieties - skin only, fat only, and a mixture of both - each suited for different occasions and pairings. The most authentic versions are made using pork skin from locally-raised pigs aged 3-6 months, sun-dried rather than oven-dried, and seasoned simply with soy sauce and salt to let the natural pork flavor dominate. Traditional serving involves pairing with sticky rice and Northern Thai chili pastes as part of a Khantok meal, rather than eating as a standalone snack. The texture should be rough, hard, and bubbly when properly made, completely dry without any oily residue. While similar pork rinds exist worldwide (chicharrones, pork scratchings), the Thai version is distinguished by its specific preparation method, aromatic additions, and cultural context within Lanna cuisine.