Dinner · 120 min · thai

Moo Grob

This is the kind of Thai dinner you’ll make on repeat — pork belly and white vinegar, 120 minutes, big payoff.

Ingredients

• 2 lb Pork belly
• 1/2 cup White vinegar
• 2 tbsp Salt
• 1 tsp Five-spice
• 2 tbsp Soy sauce

Steps

1. Simmer the pork belly skin-down 20 minutes until the skin softens; drain and pat completely dry.
2. Score the skin in a tight crosshatch, rub with vinegar and salt, and refrigerate uncovered overnight — dry skin is the entire secret of the crackle.
3. Roast at 400°F for 50 minutes, then blast at 475°F for 15 minutes until the skin blisters into golden crackling.
4. Rest 15 minutes before slicing; the juices redistribute and the crackle sets.
5. Slice into bite-sized pieces, keeping a cap of crackling on each.
6. Serve with sweet chili sauce or over rice with Chinese kale; moo grob also crowns pad pak and kuay teow beautifully.
7. Leftover crackling re-crisps in a hot oven — the microwave turns it to leather.

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