Crispy Thai Pork Belly

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 1 hr 2 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg pork belly
  • some water
  • some sugar
  • 4 tablespoon soy sauce, light
  • salt
  • Vegetable oil for deep-frying
Crispy Thai Pork Belly
Crispy Thai Pork Belly

Instructions

  1. Wash the meat. Mix the soy sauce, sugar and salt into a marinade and rub the meat with it. Let it rest for at least a day.
  2. Take the meat out of the marinade and cook it in a little water. Dry the meat well and rub it thoroughly with salt. Let rest in a warm place for 2 hours.
  3. Wash off the salt and let the meat dry well. Heat enough oil in a wok so that the meat is completely covered. Put the meat in the hot oil and deep-fry until the skin is golden yellow and crispy. Take the meat out of the wok and let it drain well on paper towels.
  4. Tastes great with Pak Kanaa, the Chinese broccoli. Then the dish is called Pad Pak Kanaa Moo Grob, which can be found in my recipes.

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