Crispy Pork Belly with Chilli and Garlic

Crispy Pork Belly with Chilli and Garlic

Phad Phrik Grua Muu

Serves 2 Cooks in 20 minutes Difficulty EASY

Ingredients

  • 250ml oil
  • 500-700g pork belly
  • 200ml vinegar
  • 4 coriander roots, chopped
  • 1 handful of coriander leaves
  • 1-2 tsp sugar
  • 10 chillies, sliced
  • 15 cloves of garlic, sliced
  • 1 tsp pork stock
  • Salt
  • 2 spring onions, chopped
Crispy belly pork ingredients
What you will need

Method

  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 1/2 tsp 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. Cut the pork into pieces around 1cm thick, then heat some more oil in a wok and deep fry the pork until the skin bubbles. Remove from the oil and drain well.
  6. Heat a little oil in a wok, throw in the coriander roots, chilli, garlic and stir fry.
  7. Add the pork, stir then add the pork stock, sugar, salt, spring onions and coriander leaves. Give a final stir and remove from the heat.

To Serve

Serve on a plate, top with coriander leaves and eat with steamed Jasmine rice.

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.