Thai Fried Pork Belly Recipe (Moo Krob)

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Thai fried pork belly recipe is so easy to make at home! The classic method used in Thailand ensures irresistibly crispy pork each time. Moo krob pairs perfect with jasmine rice and can be used as a protein in many of my stir-fry recipes.

Thai fried pork belly strips on a banana leaf.

After making this, check out pork belly chili, an easy fried pork belly recipe!

What is fried pork belly

Fried pork belly, often called moo krob in Thai cuisine, is a crispy dish made from pork belly. It’s beloved for its rich, fatty flavors and golden, crunchy texture. Typically fried and seasoned until tender and crisp, it’s a staple at street food markets.

Crispy pork in Thailand

Crispy pork belly, or moo krob in Thai, is an important part of Thai cuisine. It’s the kind of protein that can transform a dish from good to perfection.

Close-up of crispy Thai pork belly with skin crackling.

In Thailand, we fry the pork belly as a whole until the outside gets deliciously crispy while the inside stays wonderfully tender.

Thai basil pork belly, or pad kra pao moo krob, is a staple on the street stalls of Thailand. It’s a fiery mix of fragrant holy basil, chilies, and garlic, all coming together with Thai crispy pork.

Pad kana moo krob is my personal favorite. My mom’s version with Chinese broccoli, tamarind sauce, and crispy pork was a hit at our former Thai restaurant. Paired with rice, it’s one of the best dishes you’ll ever try!

Pad kana moo krob, a Chinese broccoli with crispy pork stir-fry, ready to be enjoyed alongside steamed rice. — Pad kana moo krob, a fragrant Thai pork belly and Chinese broccoli stir-fry.

In Thailand, you’ll often find bite-sized pieces of crispy pork with a perfect balance of salty richness.

I love dipping them in a spicy sauce, like Thai sweet chili sauce. It’s a simple sauce made of chilies, white vinegar, white sugar, salt, and garlic, perfect for any home cook.

Golden Thai pork belly strips on banana leaf.

Why try Thai pork belly

Crowd-pleaser: This recipe is not spicy – it’s perfect for the family and your next gathering and party.
Crispiest pork: The technique used in this recipe offers the best texture and the crispiest pork belly you’ll ever taste.
Protein-rich: Pork belly is delicious and a great source of protein. For a healthier alternative, you can simply fry pork belly in an air-fryer.
Versatile: After making this recipe, you can use the pork belly slices in one of my stir-fries or enjoy it on its own.

Btw, have you ever tried Thai braised pork belly? It’s definitely a must-try, with tender pork belly that melts in your mouth!

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.

Pork belly – Opt for a cut with a nice balance of fat and meat.
White vinegar – The right amount of vinegar crisps the skin without overpowering the meat’s natural flavors. Be careful not to use too much vinegar, as it can make the meat sour and the skin too soft.
Salt – Salt is great as a seasoning and helps for drawing out moisture, which is a key to getting that perfectly crispy exterior.
Oil – Use a neutral oil with high smoke point for deep-frying, like vegetable oil or sunflower oil.

Cooking instructions

Raw cuts of pork belly on a wooden surface ready for cooking.

1. Score the pork belly: Make a large incision in the fatty part of the pork belly to help the fat render properly. Sprinkle with salt and let it rest for 20 minutes.

Boiling pork belly in a skillet for tender cooking.

2. Boil the meat: In a deep wok or pot, submerge the pork belly in water and boil over medium heat for 15 minutes.

3. Prick the skin: Once boiled, take the pork belly out and continuously prick the skin with a fork; this helps render the fat and leads to a crisper finish.

Close-up view of pork belly skin soaked in vinegar for crispiness.

4. Vinegar bath: Place the pork belly skin-side down in a dish and cover the skin with a very thin layer of vinegar for 20 minutes. After 20 minutes, pat the meat dry using paper towels.

Crispy pork belly in colander, letting excess oil leak.

5. Frying: Heat oil in a wok or skillet, then carefully add the pork belly. Cover and fry each side for 5 minutes over medium heat, watching for splatters.

Drained crispy fried pork belly resting in a colander after frying.

6. Cool and crisp: Let the pork belly cool, then fry skin-side down over high heat for 2 minutes with a lid on to achieve a crispy skin.

7. Rest and serve: Allow the meat to rest for a few minutes after frying to let the juices settle, then slice and serve.

Kitchen tools for Thai crispy pork belly

Large pot or deep wok for boiling the pork belly before frying
Colander or oil drain rack to drain after frying and boiling
Baking sheet for resting the pork belly with vinegar
Paper towels for patting the pork belly dry
Frying pan or wok for frying the pork belly
Cutting board and sharp knife
Tongs for flipping

Thai fried pork belly recipe tips

Choose the right cut of pork belly: Look for a balance of meat and fat for optimal crispiness and flavor. Avoid too much fat to prevent greasiness, and too little to keep the meat from becoming dry and tough.
Generous salt coating: Apply a generous, even layer of salt to draw out moisture. This is an important step for making crispy Thai pork belly, enhancing the crispiness and flavor.
Rest before serving: Let the meat rest for a few minutes after cooking, allowing the juices to redistribute, enhancing flavor and texture.
Dry after cooking: Post boiling, dry the pork belly thoroughly. Pat it with a towel and let it rest in a colander to ensure it’s completely moisture-free.
Score the skin: Lightly scoring the skin with a fork or knife aids in rendering the fat and achieving that perfectly golden, crispy skin.
Use vinegar: Resting the pork belly in a thin vinegar layer not only achieves perfect crispness but also tenderizes the skin.

How to serve crispy Thai pork belly

Serve with a side of jasmine rice as a stand-alone meal. Optionally, garnish with freshly chopped green onions and add a lime wedge for a zesty flavor.

Pair with Thai vegetables stir-fry for a healthy side.
Serve with a dipping sauce like Thai sweet chili sauce or prik nam pla.
Use as a protein in one of my noodle recipes or Thai stir-fry recipes.

How to store moo krob

Let your pork belly cool to room temperature. Place it in an airtight container and refrigerate for up to 3 days.

Reheating instructions: Reheat the pork belly in your oven for crispiness. Preheat your oven to 350°F (175°C). Place the pork belly on a baking sheet and heat for about 10–15 minutes, or until it’s thoroughly warm, and the skin crisps up again. Another option is to deep-fry it once more.

Frequently asked questions

Is Thai fried pork belly gluten-free?

Yes, if you ensure your seasonings and sauces are gluten-free.

More Thai pork recipes you’ll love

Tom khem recipe (Lao braised pork belly with eggs)
Moo yang recipe (Thai grilled pork)
Moo dad deaw (Thai pork jerky)
Moo ping (grilled pork skewers)
Moo manao (Thai pork salad)
Pad kra pao (Thai basil pork)

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