Recipes - Thai

Moo Krob Nam Ma Prow (Crispy Pork Belly)
Thai Style Crispy Pork Belly


If you have not experienced the sheer ecstasy of biting into melt-in-your-mouth tender pork belly topped with crunchy crackling skin – you have not lived! Indulge in this Thai-style crispy pork belly tenderised with coconut juice then baked to a crisp finish.
Cooking Time: 60mins - 120mins
Serves:2
Total time: 60mins - 120mins
Course: Main
Cook Method: Boil
Cuisine: Thai









Ingredients:

Liquid Ingredients

2 tbsp oil
4 stem coriander roots (chopped)
8 garlic cloves (chopped)
1 tsp white pepper
400ml TCC coconut juice for cooking
400ml water
2 tbsp oyster sauce
2 tbsp sweet soy sauce
2 tsp fish sauce
4 tsp soy sauce

Other Ingredients

320g pork belly (scored)
4 baby carrots (peeled)
4 eggs (hard-boiled)
4 broccolini




Steps:
  1. In a large pot, stir-fry the coriander roots, garlic and white pepper with oil on medium heat until fragrant.
  2. Add remaining liquid ingredients and bring to a boil. Remove from heat and retain liquid to be used in step 4.
  3. Preheat oven to 230°C fan forced.
  4. Then place pork belly in center of baking dish, skin side up and gently pour liquid from the pot into base with pork skin above liquid. Cook in the oven for 10 mins, until skin starts to dry and liquid is hot.
  5. Remove from oven, cover with 1 layer of baking paper and seal tightly with aluminium foil. Reduce oven temperature to 180°C and cook for 35-40 mins.
  6. Remove from oven and discard baking paper and aluminium foil.
  7. Increase oven temperature back to 230°C and return the pork belly to the oven for a further 20-25 mins until pork skin is crispy and slice into 3-4cm pieces.
  8. Blanch carrot and broccolini, place in bowl along with the pork belly and halved hard-boiled eggs.
  9. Serve with steamed rice.

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Moo Krob Nam Ma Prow (Crispy Pork Belly)

Moo Krob Nam Ma Prow (Crispy Pork Belly)

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If you have not experienced the sheer ecstasy of biting into melt-in-your-mouth tender pork belly topped with crunchy crackling skin – you have not lived! Indulge in this Thai-style crispy pork belly tenderised with coconut juice then baked to a crisp finish.

Cooking Time: 60mins - 120mins
Serves: 2
Total time: 60mins - 120mins
Course: Main
Cook Method: Boil
Cuisine: Thai
Ingredients

Liquid Ingredients

2 tbsp oil
4 stem coriander roots (chopped)
8 garlic cloves (chopped)
1 tsp white pepper
400ml TCC coconut juice for cooking
400ml water
2 tbsp oyster sauce
2 tbsp sweet soy sauce
2 tsp fish sauce
4 tsp soy sauce

Other Ingredients

320g pork belly (scored)
4 baby carrots (peeled)
4 eggs (hard-boiled)
4 broccolini

Instructions
  1. In a large pot, stir-fry the coriander roots, garlic and white pepper with oil on medium heat until fragrant.
  2. Add remaining liquid ingredients and bring to a boil. Remove from heat and retain liquid to be used in step 4.
  3. Preheat oven to 230°C fan forced.
  4. Then place pork belly in center of baking dish, skin side up and gently pour liquid from the pot into base with pork skin above liquid. Cook in the oven for 10 mins, until skin starts to dry and liquid is hot.
  5. Remove from oven, cover with 1 layer of baking paper and seal tightly with aluminium foil. Reduce oven temperature to 180°C and cook for 35-40 mins.
  6. Remove from oven and discard baking paper and aluminium foil.
  7. Increase oven temperature back to 230°C and return the pork belly to the oven for a further 20-25 mins until pork skin is crispy and slice into 3-4cm pieces.
  8. Blanch carrot and broccolini, place in bowl along with the pork belly and halved hard-boiled eggs.
  9. Serve with steamed rice.

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