Thai-Style Crispy Pork Belly
Green Chili Sauce
Discover the secret to ultra-crunchy Thai-style crispy pork belly with tender meat, paired with a zesty, vibrant green chili dipping sauce.
Thai crispy pork belly, known as Moo Grob, is a celebrated street food masterpiece prized for its crackling golden skin and succulent interior. Achieving this dual texture requires a special vinegar soak followed by a careful two-stage air frying process that renders the fat completely. Paired with a fiery and bright cilantro-chili sauce, it delivers an unforgettable balance of richness and punchy acidity.
Ingredients
- 2 strips skin-on pork belly
- 500 ml white vinegar
- 1 tbsp coarse sea salt
- 1 tsp black pepper
- 1 head garlic
- 2 tbsp water
- 30 g cilantro roots
- 50 g green chilies
- 30 g shallots
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 2 tbsp syrup
- to taste lettuce leaves
- to taste fresh cucumber
- to taste cherry tomatoes
- to taste lime wedges
Instructions
- 1Soak pork belly in white vinegar
Take two strips of skin-on pork belly and submerge them in a container of white vinegar for 30 minutes. This soaking process helps whiten the skin and prepares the fat and surface for optimal crisping.
Tip: Ensure the skin is fully submerged in the vinegar for an even whitening effect. - 2Score the pork belly
Position the pork belly with the skin side facing upwards on a cutting board. Use a sharp chefs knife to make even, spaced incisions across the meat without cutting all the way through to the bottom.
Tip: Keep your cuts uniform so the seasonings can penetrate evenly into each portion. - 3Season with salt and pepper
Arrange the scored pork belly strips in a clean white dish. Generously sprinkle coarse sea salt and freshly cracked black pepper over the top and across the surfaces of the meat.
Tip: Use coarse sea salt as it adheres well to the scoring lines and draws out moisture to create crunch. - 4Rub in the spices
Put on food-safe gloves and thoroughly massage the sea salt and black pepper into the pork belly. Ensure the seasoning works its way deep down into every single incision.
Tip: Take your time rubbing the spices to guarantee full flavor coverage across every section. - 5Arrange in the air fryer
Carefully transfer the seasoned pork belly strips into the air fryer basket, arranging them neatly along the bottom surface with enough space for heat circulation.
Tip: Do not overlap the strips so they can cook and render their fat evenly. - 6Add garlic and moisture
Place fresh garlic slices evenly on top of the pork belly strips inside the air fryer, and pour a small amount of water into the bottom of the pan to keep the meat tender.
Tip: Adding water to the base prevents the drippings from burning and creates steam to keep the interior juicy. - 7Prepare ingredients for the dipping sauce
Gather cilantro roots, fresh green chilies, shallots, and peeled garlic cloves on a plate, ready to be added to a food processor for blending.
Tip: Ensure the cilantro roots are thoroughly washed to remove any lingering dirt before blending. - 8Add liquid seasonings and liquids
Pour fish sauce, freshly squeezed lime juice, syrup, and a measured amount of water directly into the food processor container over the prepared aromatics and chilis.
Tip: Adjust the balance of fish sauce and syrup to achieve the classic sweet, sour, and savory profile. - 9Blend the dipping sauce
Secure the lid on the food processor and pulse or blend until all the solid aromatics are finely minced and thoroughly combined with the liquid ingredients into a smooth, vibrant sauce.
Tip: Pulse briefly if you prefer a chunkier texture, or blend longer for a smooth, cohesive consistency.
