How to Make the Fluffy Crispy Pork Belly Recipe – No Overnight, No Salt Crust| Keto & Low carb

We all love Crispy Pork Belly or “Moo Krob” in Thai. For this recipe, the pork belly will have puffy cracking with bubbles skin. So, if you looking to very puffy pork belly, give this recipe a try!
This crispy pork belly is rich, crispy and fatty. To cut the grease, Thai people always add some spicy by having the crispy pork belly with “nam jim jaew” or Thai spicy dipping sauce.
RELATED VIDEO
Thai spicy dipping sauce: https://www.youtube.com/watch?v=xyhxLFfAVIY&t=94s at 1:28
Seafood dipping sauce: https://www.youtube.com/watch?v=SRfJRhWD0Zc
Comment below if you have tried cooking it.
00:00 Intro
00:21 Ingredients
00:26 Cooking instructions
03:32 Fluffy Crispy Pork Belly or Moo Krob is now ready to serve.

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INGREDIENTS
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1,000 g pork belly, hair removed if any
1 tsp Himalayan salt
INSTRUCTIONS
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• Place the pork belly in boiling water for 20 minutes skin side down. Remove the pork belly from the heat and let it cool. It is easier to cut through fat when the pork is cold.
• With a sharp knife, make deep slashes across the skin of the pork belly in criss-cross pattern about 1 cm apart. Cut all the way through the skin and fat but not into the meat or the juices will run when roasting and softening the crackling and drying out the meat. Scoring will make beautiful bubbly cracking.
• Sprinkle salt on pork skin and meaty part. Rub all over and into the scored skin.
• In a halogen oven*, place pork belly on the low rack. Roast at 175 degrees Celsius for 80-90 minutes. Check periodically if pork skin is dried enough. You might want to turn the pork around to dry pork skin evenly. Make sure that the skin dry very well before frying. The skin should be rough and hard. If the pork skin is not dry enough, there may be some oil spatters.
*Tips: For regular oven, roasting time will be longer at higher temperature (It should be 200 degree Celsius for 1:30 – 2 hours in the middle of the oven.). Keep in mind that every oven is different. Please keep an eye while roasting.
• Once done, remove pork belly from halogen oven. Place the pork belly on a rack in front of a fan for 1 hour or until totally cool down. Or you could leave in the oven overnight if do not want to cook today.
• Place a rack in a wok so that the skin does not stick to the wok. Pour oil deep enough to submerge skin of pork belly. (It is even better if you have deep fryer so that you can completely submerge the pork belly.)
• Heat the wok over medium high heat. Use tongs to place the pork belly into the hot oil skin side down on the rack. There will be the popping sounds and skin will start to get puffed up. Keep checking on heat not get the oil too hot. If there is too much smoke, lower the heat.
• Fry pork until golden brown (about 5-7 minutes depending on size of the pork). Lower the heat to medium low.
• Flip over and fry the meaty side until golden brown (about 4-5 minutes).
• We are now going to fry the skin side a little more. Flip over and place the skin side down. Fry for a minute.
• Once done. Remove pork belly from the wok, then allow to rest for 10-15 minutes before cutting.
• Cut and serve with Thai spicy dipping sauce or “Nam Jim Jaew”. Enjoy!
NUTRITIONS **
Servings 4
Amount per serving
Calories 1295
Total Carb 0
Fiber 0
Net Carb 0
Protein 23.5
Fat 132.5
**Nutrition provided is for guideline only. For this recipe, not taking into account 1/3 cup of fat that is discarded from the foil and frying oil.

Видео How to Make the Fluffy Crispy Pork Belly Recipe – No Overnight, No Salt Crust| Keto & Low carb канала ByeByeCarb