Khao Moo Krop

1. 1

   Prepare the pork belly

   Slice the pork belly into pieces about 4-5 cm (1.5-2 inches) thick, then cut to approximately 15 cm (6 inches) in length for easy handling. Use a sharp knife or fork to poke holes all over the skin side - this is crucial for achieving crispiness. Score the skin side with shallow cuts but don't cut through to the meat.

   10m

   Tips:

   • • Choose pork belly with visible layers of meat and fat
   • • The skin can be tough, so use firm pressure when poking holes
2. 2

   Par-boil the pork

   Bring a large pot of water to boil and add 1 tablespoon each of salt and white vinegar per liter of water. Add the pork belly pieces and par-boil for 5-10 minutes. This seals the meat and begins the tenderizing process. Remove and pat completely dry with paper towels. This drying step is critical for achieving crispy skin.

   15m

   Tips:

   • • Don't skip the drying - moisture is the enemy of crispy skin
   • • You can place the pork uncovered in the refrigerator for 1-2 hours to dry further
3. 3

   Season the pork

   Mix together salt, white pepper, garlic powder, onion powder, and sugar. Rub this seasoning mixture thoroughly into the meat side of the pork belly. Clean the skin side with paper towels to remove any excess seasoning or moisture. Brush the skin side with vinegar and sprinkle with a thin layer of salt. This helps achieve maximum crispiness.

   5m

   Tips:

   • • Keep the skin side as clean and dry as possible
   • • The vinegar helps break down the skin for better crisping
4. 4

   First fry

   Heat vegetable oil in a deep pot or wok to 175°C (350°F). The oil should be deep enough to completely submerge the pork belly pieces. Carefully lower the pork into the hot oil and fry for 5-7 minutes, turning occasionally to ensure even cooking on all sides. Remove and let rest on a wire rack for 5 minutes.

   12m

   Tips:

   • • Use a thermometer to maintain consistent oil temperature
   • • Be extremely careful when adding pork to hot oil as it may splatter
   • • A wire rack allows air circulation and prevents soggy bottoms
5. 5

   Second fry for extra crispiness

   Reheat the oil to 180°C (355°F). Return the pork belly to the hot oil for a final 3-5 minutes of frying. This second fry creates the signature golden, crackling skin. Remove when the skin is deeply golden and crispy. Drain on paper towels or a wire rack.

   8m

   Tips:

   • • The second fry at a slightly higher temperature is what creates the perfect crackle
   • • Listen for the crackling sound - it indicates perfect crispiness
6. 6

   Prepare the sweet sauce

   While the pork is resting, make the sauce. In a small saucepan, combine dark soy sauce, regular soy sauce, sugar, rice vinegar, water, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Simmer for 3-5 minutes until slightly thickened. Taste and adjust sweetness or saltiness as desired.

   8m

   Tips:

   • • The sauce should be glossy and coat the back of a spoon
   • • Add more sugar for a sweeter sauce, more vinegar for tanginess
7. 7

   Slice and serve

   Let the crispy pork belly rest for 5 minutes, then slice into bite-sized pieces. Place steamed jasmine rice on serving plates, top with sliced crispy pork belly, and drizzle generously with the sweet sauce. Garnish with cucumber slices, fresh cilantro, and optional hard-boiled or fried eggs. Serve immediately while the pork is still crispy.

   5m

   Tips:

   • • Use a sharp knife or cleaver to cut through the crispy skin cleanly
   • • Serve immediately - the pork loses its crispiness over time
   • • The contrast of cool cucumber with hot crispy pork is essential

• •The key to perfect moo krop is moisture control - ensure the skin is completely dry before frying
• •Don't rush the drying phase; some vendors dry the pork belly overnight in the refrigerator for maximum crispiness
• •A properly cooked moo krop should have at least 3 distinct layers: crispy hard skin, crunchy brown sides, and soft moist interior meat
• •Never cover the pork during refrigeration as trapped moisture creates steaming instead of crackling
• •If the skin isn't crisping, increase the oil temperature slightly for the second fry
• •The pork can be prepared ahead and quickly reheated in a hot oven (220°C/425°F) for 5-7 minutes before serving
• •Traditional Thai street vendors often use large pieces and slice to order, maintaining maximum freshness and crispiness

• •
  som-tam
• •
  tom-yum-goong
• •
  pad-thai
• •
  khao-niao-mamuang

Khao Moo Krop is a quintessential Thai street food dish that originated in Central Thailand, particularly popular in Bangkok. The dish represents the Thai mastery of texture contrast - combining crispy, tender, soft, and crunchy elements in a single plate. The technique of double-frying pork belly to achieve the signature crackling skin likely evolved from Chinese culinary influences, as the method is similar to Chinese roast pork (siu yuk). However, the Thai version distinguishes itself with the characteristic sweet-savory sauce and the practice of serving it as a complete one-dish meal over rice. Street food vendors across Thailand have perfected this dish over decades, with each stall developing their own secret techniques for achieving the perfect balance of crispy skin and tender meat. The dish gained widespread popularity in the mid-20th century as Bangkok's street food culture flourished, and it remains one of the most sought-after comfort foods among Thais and tourists alike.

Authentic Khao Moo Krop is characterized by several key elements: First, the pork belly must have at least three distinct textural layers - an extremely crispy, almost glass-like skin that shatters when bitten; crunchy, caramelized sides; and a soft, moist interior with visible layers of meat and fat. The double-frying technique is essential for achieving this. Second, the sweet sauce should be well-balanced, neither too sweet nor too salty, with a glossy consistency that coats the pork without making it soggy. Third, the dish is always served with fresh cucumber slices and cilantro to provide cooling contrast to the rich pork. Traditional vendors often prepare large slabs of pork belly and slice them to order, ensuring maximum freshness. The pork belly selection is crucial - authentic preparations use pieces with clear layers of meat visible, avoiding overly fatty cuts which become greasy rather than crispy. Many vendors in Thailand dry the seasoned pork belly overnight before frying, a step that significantly improves crispiness. The dish is considered a testament to Thai culinary philosophy of balancing flavors (sweet and savory) and textures (crispy, soft, fresh) in a single harmonious plate.