How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (2024)

หมูกรอบ (Moo Krob)

Currently rated:How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (2)
Rated 4.5 Stars from 4852 reader reviews

First published on November 10, 2013
Recipe by W. Tipsuwan

How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (3)
Yield: About 1/2 Pound
Prep time: 2 - 3 Minutes
Cooking time: 30 Minutes
Ready in: 30 - 40 Minutes

Ingredient List:

  • 1 to 2 Pounds Pork Belly
  • 1 Tablespoon Distilled White Vinegar
  • 1 Tablespoon Salt
  • 1 Quart Vegetable Oil

Print this recipe >

About my Moo Krob:

About my Moo Krob:

Moo Grob (หมูกรอบ) is Crispy Deep Fried Pork Belly that is usually served as the meat ingredient in one of several different Thai dishes. However, it's so good that some people will just eat it all by itself or with one of our dipping sauces for meat. You can easily make your own Moo Grob at home, and you'll need to make it up first before your try our recipes for Pad Kaphrao Moo Grob, Pad Kana Moo Grob, or Pad Phrik Pao Moo Grob.

Step by Step Directions:

Step by Step Directions:

How to Make Moo Krob

How to Make Moo Krob

Step 1

Select a nice piece of pork belly that doesn't have a lot of fat. A very fatty pork belly will make very greasy Moo Grob. It should have several layers of nice pink meat and just a little fat below the outside skin.

Slice the pork belly into pieces about 1 - 1/2 inches thick, then cut the length if needed so the pieces are not too long for your pan. I usually make them about 6 inches long so they are handled easily when frying.

How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (4)

Step 2

Depending on how much meat you are doing at one time, boil enough water to easily cover it, adding 1 tablespoon of salt and 1 tablespoon of distilled white vinegar for each quart of water. Par boil the pieces of pork belly for about 5 - 10 minutes, and keep checking it so it doesn't over-cook. You really just want to seal the outside of the meat. If it gets too soft the Moo Grob will be soft even after frying.

How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (5)

Step 3

When it's done, the meat will still be very firm, and just a little of the fat will have been cooked away.

How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (6)

Step 4

Let the pieces of meat dry very well before you start frying. Heat some oil in a pan deep enough so you can completely submerge the pieces of pork belly when frying. If you have a deep fryer, that's even better. I use a deep frying pan with about 1 quart of oil so I can do all of it at the same time, but you can use a smaller pot with less oil if you do the pieces one at a time.

How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (7)

Step 5

Don't let the oil get too hot. Just keep the heat on medium, but keep checking so it doesn't burn. If you cook it too fast the meat will be too soft on the inside. It should cook for about 10 minutes or so. Keep the pan covered and open it carefully, as there might be a lot of popping and exploding as the meat cooks.

How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (8)

Step 6

When the frying action starts to slow down and the meat is turning a nice golden brown, remove them from the pan. You'll notice that the meat might be a little rubbery, greasy, and not crispy at all. We're going to fry the meat a little more, but in the second cooking the oil has to be VERY HOT. Turn up the burner all the way, and wait until the oil is so hot that it's smoking a little.

How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (9)

Step 7

After the oil is too hot, carefully put the meat pieces back in the pan. This time you'll notice that they immediately get puffed up and the skin gets crackly like deep fried pork skins. Let them cook for about a minute, then remove them to the cooling rack. As they cool they should be nice and dry and not oily at all. The skin should be rough, hard, and bubbly.

How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (10)

Step 8

After it cools to room temperature, you can cut the pork belly into thin slices. It's all a matter of taste, but we like to keep the pieces small. Knives are rarely used when eating Thai food.

How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (11)

Step 9

Your Moo Grob should be soft and moist on the inside, the skin should be hard and crispy, and the sides should be brown and crunchy. There should be at least 3 distinct layers of meat and fat on each slice. If there is, then you've done everything right.

How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (12)

Step 10

You can keep Moo Grob in the refrigerator for up to a week. You should cut it into small pieces as needed so it stays moist inside. To find out how to use Moo Grob, other than just eating it by the handful, see our recipes for Pad Kaphrao, Pad Kana, and Pad Phrik Pao. Moo Grob makes an excellent meat alternative in these dishes where fresh sliced pork or chicken is normally used.

How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (13)
Watch the Complete Video Lesson:
How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (14)
Please rate this recipe by giving it from 1 to 5 Stars:




Subscribe, Follow, or Share:

Access 100 Free Thai Cooking Lessons:
How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (15)
How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (16)

Browse More Recipes by Category:

  • Chicken Recipes
  • Pork Recipes
  • Beef Recipes
  • Vegetarian Recipes
  • Appetizers
  • Main Dishes
  • Side Dishes
  • One Dish Meals
  • Salads
  • Soups
  • Snacks
  • Desserts and Candies
  • Drinks
  • Sauces and Condiments
  • Recipe Components
How to Cook Moo Grob - หมูกรอบ | Recipe for Making Thai Crispy Deep-fried Pork Belly | Thai Food Recipes (2024)
Top Articles
Latest Posts
Recommended Articles
Article information

Author: Tuan Roob DDS

Last Updated:

Views: 5479

Rating: 4.1 / 5 (62 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: Tuan Roob DDS

Birthday: 1999-11-20

Address: Suite 592 642 Pfannerstill Island, South Keila, LA 74970-3076

Phone: +9617721773649

Job: Marketing Producer

Hobby: Skydiving, Flag Football, Knitting, Running, Lego building, Hunting, Juggling

Introduction: My name is Tuan Roob DDS, I am a friendly, good, energetic, faithful, fantastic, gentle, enchanting person who loves writing and wants to share my knowledge and understanding with you.