Prep 20 mins
Cook 3 hrs
I've just discovered what a local Thai restaurant refers to as KANA MOO KROB or Chinese Broccoli with Crispy Pork. Pure heaven, particularly if the pork is as lean as possible. I haven't tried this recipe for the pork yet, but once I get that down, I'll couple it with the right gai lan (Chinese broccoli) recipe and voila! This is a popular snack food, not unlike pork scratching. Times and yields are unknown, so I guessed.
- 2 1⁄4 lbs pork belly (side)
- 1⁄2 cup thai coconut vinegar
- 4 tablespoons salt
- sunflower oil, for deep-frying
- Score the skin on the belly of pork crossways with a sharp knife.
- Brush the skin with the vinegar and leave to dry. Repeat three times, then rub the pork skin with the salt.
- Cut the pork crossways into thin strips. Spread out the pork on a baking tray and cook in a preheated oven at 120°C/250°F/Gaslh for about 3 hours until completely dry.
- Heat the oil in a wok, add the pork strips in batches and deep-fry for about 5 minutes, or until the skin has crackled and is golden.