Moo Krob, Mu Krop
This thai crispy pork belly recipe simmers pork belly until tender, dries the skin until it is paper-dry, then fries it into shattering crackling, served with a sharp chili-lime dip. One serving is about 210 g. The skin must be completely dry before frying, or it will never crisp.
Moo krob is the Thai version of Cantonese siu yuk, the crackling roast pork belly that came to Thailand with Chinese traders from Guangdong. Thai cooks simmer the belly, dry the skin until it is paper-dry, then fry it so the skin blisters into shards. Served over rice as khao moo krob, it is one of the most popular lunch dishes in Bangkok.
Pairs well with: Steamed jasmine rice, cucumber and a sharp chili-lime dip.
Provenance
Thailand
Bangkok Street-Food Classic
East & South Asia
Time Dedication
2h 5m
20m prep • 105m cook
Batch Yield
4 Servings
927 kcal per serving
1 serving ≈ 210 g
Technical Skill
Advanced
Hard (Crackling Skin)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Hearty Midday Main
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Bangkok Street-Food Classic
Photo: Ceeseven, CC BY-SA 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Medium — about $4–5 per serving at home (USD)
Made with skin-on pork belly, simmered, dried hard and fried until the skin blisters into crackling.
Execution Methodology & Culinary Technique
Prep Stage: Score, Salt & Vinegar
20 Mins • Scoring & Salting
Score the skin in a fine crosshatch without cutting into the meat, rub it with salt, and brush it with vinegar. Set the pork aside while the water comes to the boil, and mix the dipping sauce so it is ready before the pork comes out of the fryer.
Maestro Tip: The skin must be scored shallowly — cuts that reach the meat let juices out and stop the skin from crisping.
45 Mins Gentle simmer, about 95°C (200°F)
Put the pork belly skin-side down in a large pot, cover with water and add the ginger and garlic. Bring to the boil, then simmer gently for 45 minutes until the meat is tender but the skin is still intact. Lift the pork out and pat the skin completely dry with paper towels.
Keep the simmer gentle — a hard boil tears the skin and the crackling will be uneven.
Done when: Meat tender when pierced, skin dry to the touch.
30 Mins Room temperature, about 22°C (72°F)
While the pork is still warm, score the skin in a fine crosshatch, rub in the salt, and brush the skin with the rice vinegar. Leave the pork uncovered in the fridge or in front of a fan for at least 30 minutes, until the skin feels dry and papery.
This drying step is the whole secret — wet skin steams instead of crackling, so do not rush it.
Done when: Skin dry, papery and tacky, not wet or soft.
15 Mins 190°C (375°F)
Heat about 3 cm of oil in a deep, heavy pan to 190°C (375°F). Lower the pork in skin-side down, standing back as it spatters, and fry for 8–10 minutes until the skin blisters into golden crackling. Turn once to brown the meat side for 2 minutes, then lift out and drain.
Use a splatter guard and long tongs — the skin pops loudly as it blisters.
Done when: Skin blistered all over, deep golden and crackling when tapped.
5 Mins Room temperature, about 22°C (72°F)
Rest the pork for 5 minutes, then slice it into thick strips with a sharp knife, pressing straight down so the crackling does not shatter off the meat.
A sawing motion crushes the crackling; press the knife straight down in one firm cut.
Done when: Slices hold together, crackling crisp on top, meat juicy inside.
5 Mins Room temperature, about 22°C (72°F)
Stir the fish sauce, lime juice, sugar, chili and shallot together until the sugar dissolves. Taste and adjust: it should be salty, sour, a little sweet and hot.
Make the dip while the pork rests, so everything reaches the table hot.
Done when: Sugar dissolved, dip sharp and balanced.
5 Mins Serving temperature, about 60°C (140°F)
Pile the sliced pork on a plate with the cucumber, set the dip alongside, and serve at once with steamed rice.
Serve immediately — crackling softens within half an hour, especially near steam from the rice.
Done when: Pork hot and crackling, dip fresh, rice steaming.
Finishing Touches & Plating
Slice the pork belly into thick strips while it is still hot so the crackling stays crisp, and serve at once with the chili-lime dip, cucumber and rice.
Nutritional Physiology & Benefits
Energy
927
kcal / serving
Protein
24g
Complete AA
Carbs
9g
Complex
Fats
88g
Healthy
| Energy | 927 kcal |
| Protein | 24 g |
| Carbohydrates | 9 g |
| Fat | 88 g |
| Fibre | 0.4 g |
| Sugar | 5.2 g |
| Sodium | 641 mg |
| Energy | 441 kcal |
| Protein | 11.5 g |
| Carbohydrates | 4 g |
| Fat | 41.7 g |
| Fibre | 0.2 g |
| Sugar | 2.5 g |
| Sodium | 305 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Provides B vitamins and zinc from the pork, vitamin C from the lime and chili, and a little vitamin K from the cucumber. Nutrition is estimated.
Serious Energy
About 927 kcal and 24 g of protein per serving makes this a very filling, energy-rich dinner.
Simple Ingredients
Pork, salt, vinegar and fresh aromatics — no sauces from a jar or packet.
Fresh Contrast
The cucumber and lime in the dip add freshness that balances the rich pork.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Steamed Jasmine Rice
Plain jasmine rice soaks up the pork fat and balances the salt, making the rich pork go further.
Vegetables
Cucumber
Cool cucumber slices cleanse the palate between bites of rich, fatty pork.
Sauces
Chili-Lime Dip
The sour, salty dip cuts through the fat and keeps the crackling from feeling heavy.
Full Menus
As Part of a Thai Meal
A clear, light soup before the pork settles the stomach and balances the rich main course.
Complete menu
Serve the pork with steamed jasmine rice, cucumber and a clear soup, then fresh mango to finish.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Another Salty, Fatty Main
A second very salty, fatty dish alongside this pork can push salt and fat far higher than intended. This is general information, not medical advice.
Leaving Cooked Pork Out
Leaving cooked pork at room temperature for hours lets bacteria grow; refrigerate within 2 hours and reheat to 74°C (165°F).
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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