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Khao Moo Grob (Rice with Crispy pork)

An easy dish that isn’t easy to make as its name (Moo means a pig but can also use as the expression which refers to “so easy” in Thai as well). This is because we can not get the pork that is used to make Khao Moo Grob (Rice with Crispy Pork) in any typical grocery store in my town, because the pork that is sold in the grocery store is cut and separated into chops, roasts, etc.

Moo Grob (Crispy Pork) uses the part of the pork that includes meat, fat and the skin; the same part that bacon is made from. Fortunately, at a Vietnamese grocery store nearby my home they have exactly what I wanted. So today I’m thinking about making Khao Moo Grob. Another dish with tons of calories, but very tasty which will make you forget about getting fat :P .



Ingredients

  • 1000 gram streaky pork (pork belly) with skin attached
  • 1 Tbsp Salt
  • 1 tsp vinegar (for painting the pork skin)
  • 1 tsp salt (for painting the pork skin)
  • 6-8 cups water, or estimate it once you put in the pot; make sure it is enough to cover the pork
  • Vegetable oil for frying the pork

Side dishes

  • 1 cup cooked rice
  • 1 Boiled egg
  • 1 Cucumber
  • Green onion and coriander leaves for garnishing

How to do…
1. Clean the streaky pork with water thoroughly. If there are some hairs left please scrape them off.

2. Add water into a pot and place over medium heat. Add 1 Tbsp of salt. When the water is boiled, put the streaky pork in, boil for about 40-45 minutes. Then scoop it out, leave it to drain, and wait until the pork is cool.

3. Pierce the pork skin with a fork thoroughly. Then flip the pork over so the meat side is up. Use a knife to cut the meat lengthwise about 2 inches width or in half (Do not cut through the pork skin).



4. Apply 1 tsp vinegar on the pork skin only. Then apply a teaspoon of salt over the entire piece of pork.

5. Put the pork onto a tall cup skin down or any receptacle that you will be able to lean the pork on and allow the oil come out easily. Leave it overnight.



6. The next day, preheat the oven to 325 ˚ F. Then roast the dried pork in the oven for about 30 minutes.

7. Place a pot (or a deep wok) over medium low heat. Add the oil into the pot deep enough to cover the pork when you fry. Wait until the oil gets hot then put the roasted pork in to fry (be careful with the splashing oil). Fry until both sides of the pork golden brown, crispy and inflated beautiful skin. Scoop it out and set aside.

8. Cut the finished fried pork into bite-sized pieces (cutting it right before serving).



The gravy ingredients

  • 1 cup chicken broth
  • 3 Tbsp soy sauce
  • 1 tsp dark soy sauce
  • 3 Tbsp palm sugar
  • 1 Tbsp corn starch
  • 2 Tbsp tomato sauce
  • ¼ tsp Pa-Loh spices powder (Chinese Star anise, Cinnamon, and Cumin mixed)
  • ½ tsp sesame oil
  • 1 tsp roasted white sesame seeds
  • A pinch of grounded black pepper

How to make the gravy
1. Add all the ingredients except corn starch into the pot. Place it over medium low heat. Stir until sauce starts to boil.
2. Reduce the heat when it boils. Dissolve the corn starch with approximately 1-2 tablespoons of water.
3. Gradually add corn starch water, little by little. Keep stirring at the same time to avoid corn starch clumping. Once the gravy is thickened add roasted sesame seeds. Stir a little bit, then remove from the heat and let it cool down. The gravy will thicken up more after removing from the heat. The finished gravy is supposed to be a little sweet in taste and not very red in color.

The sauce ingredients

  • 2 Tbsp dark sweet soy sauce
  • 3 Red and green Phrik Chi Fa, crosswise sliced
  • 1 Tbsp Distilled vinegar

Mix dark sweet soy sauce with vinegar, and then add sliced Phrik Chi Fa into. Stir well.

How to serve Khao Moo Grob
Scoop cooked rice onto a plate. Place halved boiled eggs and sliced cucumber around the plate. Place the crispy pork over the rice. Garnish with chopped coriander and green onion. Pour the gravy over to wet. Serve and have it with the sauce (some places like to serve it with Goon Chiang Todd (fried Chinese sausage) also).

In general, crispy pork can be made into other dishes besides Khao Moo Grob such as Ka-nar Moo Grob (Stir fried Kale with Crispy pork), Pad Phrik (Stir fried sweet pepper) or even put in Som Tom (papaya salad) called Som Tom Moo Grob (papaya salad with crispy pork) ; this is also quite delicious. The left over crispy pork can be refrigerated. Whenever you want to have it then you just need to heat it up or use it to cook in another dish as mentioned. So no need to be afraid of wasting it at all.

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