Crispy pork is one of those foods that the boyfriend has talked about ever since I’ve known him. He’ll say things like “Gosh, these veggies would be even better with moo grob” or “I feel like moo grob… Do we have any bacon?”
For the longest time, I didn’t have a good understanding of what this moo grob or crispy pork was. And I didn’t go out of my way to find out, because truth be told, I’m not a big fan of fatty meats. All I knew was that it was deep fried pork belly (called triple layer pork or moo sam chan in Thai because it contains the pork rind, fat, and meat) and that was enough for me. I was happy to substitute bacon for it.
But with the start of this blog, I decided it was time to find out more about this mysterious meat that the boyfriend is so fond of. I did a little research and then tried my hand at making it using David Thompson’s recipe in Thai Street Food. It wasn’t terribly hard to make, just requiring some time to let the pork belly dry before frying it. And it turned out surprisingly well!
After this initial attempt, I’ve made crispy pork several more times, each time trying subtly different variations and tips from our readers. And this last attempt, combining a little bit of all of these variations, was the best yet! The skin was incredibly crispy while the fat and meat inside was still tender and juicy. So now when the boyfriend is longing for moo grob, I can offer him more than just bacon!