Crispy Pork Belly Bites: Easy Thai Snack Recipe (Moo Krob)

Name: Crispy Pork Belly Bites: Easy Thai Snack Recipe (Moo Krob)
Prep time: 7 min
Cook time: 17 min
Total time: 24 min
Yield: 4
Cuisine: Thai
Ingredients: 500 grams Pork Belly (Skin on, boneless); 1 teaspoon Salt (Or to taste); 1/2 teaspoon Black Pepper (Freshly ground); 3 cups Vegetable Oil (For deep frying)

Learn how to make delicious crispy pork belly bites, a popular Thai snack perfect with a cold beer! This quick and easy recipe guides you through seasoning and frying pork belly to golden perfection.

#Pork

#Crispy

#Snack

#Appetizer

#Deep Fried

#Beer Snack

#Moo Krob

Golden Crispy Pork Belly Ready to Serve

Recipe Information

Prep Time

17m

Cook Time

24m

Total Time

Servings

Easy

Thai

Nutrition (per serving)

450

Calories

25g

Protein

Carbs

38g

Fat

Perfectly Fried Pork Belly Close-up

Ingredients

Pork Belly
(Skin on, boneless)
500 grams
Salt
(Or to taste)
1 teaspoon

Black Pepper
(Freshly ground)
1 teaspoon
Vegetable Oil
(For deep frying)
3 cups

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Crispy Pork Belly with Dipping Sauce

Instructions

0/5 completed

1
Cut the pork belly into bite-sized cubes, about 1-1.5 inches. Pat them dry thoroughly with paper towels to ensure crispiness.
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5m
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Cut the pork belly into bite-sized cubes, about 1-1.5 inches. Pat them dry thoroughly with paper towels to ensure crispiness.
5m
Drying the pork is crucial for maximum crispiness and to prevent oil splatters.
2
In a bowl, season the pork belly cubes with salt and black pepper. Toss well to ensure all pieces are evenly coated.
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2m
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In a bowl, season the pork belly cubes with salt and black pepper. Toss well to ensure all pieces are evenly coated.
2m
You can add other seasonings like garlic powder or a pinch of sugar for extra flavor.

3
Heat vegetable oil in a deep pot or wok over medium-high heat until it reaches 350°F (175°C). Carefully add the pork belly in batches to avoid overcrowding.
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3m
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Heat vegetable oil in a deep pot or wok over medium-high heat until it reaches 350°F (175°C). Carefully add the pork belly in batches to avoid overcrowding.
3m
Use a thermometer to maintain the ideal oil temperature for even cooking and crispiness.
4
Fry the pork belly for 10-15 minutes, stirring occasionally, until deeply golden brown and crispy. The skin should be bubbly and crunchy.
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12m
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Fry the pork belly for 10-15 minutes, stirring occasionally, until deeply golden brown and crispy. The skin should be bubbly and crunchy.
12m
Adjust heat if necessary to prevent burning while ensuring thorough cooking.
5
Remove the crispy pork belly from the oil using a slotted spoon and transfer to a wire rack lined with paper towels to drain excess oil.
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2m
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Remove the crispy pork belly from the oil using a slotted spoon and transfer to a wire rack lined with paper towels to drain excess oil.
2m
Serve immediately with a dipping sauce of your choice, such as sriracha or sweet chili sauce.