Moo Grob | Thai Crispy Pork

Amy's Crispy Pork recipe (4 persons)

Ingredients:

1 kg (2 lbs) Pork belly

Sea Salt

Rice vinegar (Enough to soak the skin side of your pork belly)

1) Score the pork belly and place it in an oven tray.

2) Cover the pork belly in salt on all sides and make sure to work the salt into the scores. Leave in room temperature for one hour.

3) Flip the pork so it is now skin side down on the tray. Add rice vinegar until it has covered the skin layer (approximately 5-10mm). Rest in vinegar skin side down for 20-30 minutes in room temperature.

4) Pour the vinegar from the tray. Flip the pork so it is skin side up then place the oven tray in a pre-heated oven (150 degrees C or 300 degrees Fahrenheit) for 1 hour.

5) Take out the pork belly and let it rest in the oven tray until it has cooled down to room temperature.

6) Put the pork belly back in the oven (which should now be pre-heated to 225 degrees C or 435 degrees Fahrenheit at this point). Leave in oven for 30-45 minutes until the skin and sides are golden brown. Make sure the core temperature reaches a minimum of 75 degrees C or 160 degrees Fahrenheit.

7) Let the pork belly rest for 10 minutes before cutting it.

Amy's easy dipping sauce recipe (This sauce will taste even better if you make it the day before and leave over night before eating it)

1 red spur chilies

1/2 cup Black sweet soy sauce