Wednesday, August 27, 2008

Kaw Moo Krorb, Crispy Pork Belly on Rice.

If you are a weight watcher, I suggest that you might need to stay miles away from this dish , and don't bother to count the calories because you might pass out, once you know it.

I consider myself a part-time weight watcher, so, there are still rooms for me to gorge myself on some, in my own word, "evil" foods. One thing I notice, most "evil" food taste SOOOO good. They always lure you to their empire with delicious appearances, heavenly smell and god sent taste even though you know it is not so good for your health, but you just can't resist is it not evil?

This dish call Kaw Moo Krorb in Thai which is directly translated as "Crispy Pork on Rice". It is an over-the-rice dish - means you put everything on top of the rice in one plate instead of A-la-carte style. As the name suggests, the leader role of this dish goes to Moo Krorb or Crispy Pork which is the belly part of the pig appears in three layers when it's sectioned - the top thick skin, fat in the middle and the red meat at last. It can be easily found in Chinese butcher stores - mostly are already cut into long strips.

How to make Moo Krorb?

1. The pork bellies are boiled with water until the thick skin get soft, take them out of the boiling water then poked the only thick skin with sharp knife or fork, make sure every inches of the thick skin are poked - if you are in the mood of killing somebody, this is a good time, instead of people, take it on the pork belly. Slash the red meat part a few times, but, don't slash it through the fat layer- the idea is - when they are fried, the oil can get into those tiny holes and make a thick skin get very crispy, otherwise you might need a hand saw when you eat it, and the red meat is cooked through.

2. Rub the white vinegar all over the already- soft and poked thick skin, rub the red meat with salt and hang them dry over night - let the oil drip until it dry.

3. The next morning, throw them in the oven with 380 F. Let them sit happily in there just about the thick skin starts to bubble under the heat releasing more oil through tiny holes you poked then pull them out, let them to cool down before putting them to deep-fry.

There you have it.
They can be kept for two or three days. Besides this dish, chop them up and stir-fry them with chines broccoli, bean-sprout or other vegetables ...YUM!

Ready? Set, Serve...

These dish is served with so-called Nam Moo Dang or Roasted Red Pork Sauce over the rice and Moo Krob, seasoning with white vinegar mixed with black soy sauce and fresh chili in it. No need to beat yourself up making this sauce from scratch. Last time my husband and I went back to Thailand, my mother in law suggested that the instant sauce that come in powder which can be found in Thai grocery store works well and is tasty equally making it from the scratch. I've tried, and yes it does work well and is taste right, but, since I have heavy taste buds, I still need a little seasoning....can't help it!

Besides the sauce on top, there are chunks of Chinese sausage, hard boiled eggs on the side. Cut the overwhelming taste with fresh spring onions....Evilly Yum!...and off I go, running round the blocks.

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