Crispy Belly Pork with Dipping Sauce

Crispy belly pork with dipping sauce

Muu Krob Nam Jim Sab

Serves 2 Cooks in 60 minutes Difficulty LITTLE BIT TRICKY


Crispy Belly Pork

  • 600g pork belly
  • 1/2 tsp salt
  • 200ml vinegar
  • Oil

Dipping Sauce

  • Juice from 2 limes
  • 8-10 chilli
  • 6 cloves garlic
  • 1 coriander root
  • A good handful of coriander leaves
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tsp pork stock
Crispy belly pork ingredients
What you will need


  1. Add the belly pork, fatty side down in 250ml of water in a sauce pan and bring to the boil. Simmer for 15 minutes.
  2. Remove the pork and pat it dry. Then score the skin with cuts around 0.5cm apart. Score diagonally left to right, then diagonally right to left to form a criss-cross pattern.
  3. Add the vinegar to a bowl, add the belly pork skin side down and soak for 15 minutes.
  4. Remove the pork from the vinegar and rub it with the salt. Put the pork in an air-fryer or conventional oven for 30 mins at 180˚C until the skin turns a little brown and hard. Remove the pork from the oven and let it cool.
  5. Whilst the pork is cooling, smash the garlic, chilli and coriander root in a pestle and mortar. Scrape out this mixture into a small bowl. Add the sugar, fish sauce, lime juice and stock and mix well. Top the sauce with the coriander leaves.
  6. Heat some oil in a wok and deep fry the pork until the skin bubbles. Remove from the oil and drain well.

To Serve

Chop the pork into slices and serve on a plate with the bowl of dipping sauce.

Hope you enjoy my Phad Phrik Grua Muu, it is really quick and easy to make. Khop Khun Ka from Apple 🍎 Riverside Thai Cooking in Khao Lak.