Crispy Fried Pork

Name: Crispy Fried Pork (Muu Grop)
Cuisine: Thailand
Ingredients: 4 cloves garlic; 15 white peppercorns; 2 coriander (cilantro) roots; 1 kg (2 lb) pork belly (fresh bacon); 1 kg (2 lb) pork belly (fresh bacon); 125 mL (½ cup/4 fl oz) Thai coconut vinegar; 4 tablespoons salt; 1 L (4 cups/1¾ pt) safflower oil for deep-frying; 4 tablespoons chilli jam; ½ cup fresh coriander (cilantro) leaves; ½ small cucumber, halved lengthways and finely sliced

Muu Grop

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS SHOULD REALLY only be made by those who have great self-discipline. To those who have any weakness for pork or for deep-fried foods, let me issue this caveat: double the quantities!

Ingredients

4 cloves garlic
1 tablespoon salt
15 white peppercorns

Asia
Thailand
Main course
Gluten-free
South East Asia

Method

In a mortar and pestle (or a food processor), crush together the garlic, salt, peppercorns and coriander roots until fine. Marinate the pork in this mixture for at least 2 hours, then steam for 30 minutes or until the pork is tender. Cool and cut into 3 cm (1¼ in) wide lengths. Score the pork skin with a sharp knife across the length of the strips. Brush the skin with the vinegar and allow to d