Mou Krob (Crispy Pork)

This Crispy Pork is Chinese style. Some family is best served with stir-fried pak choi, but my daughter don't like much vegetable, then I decided to made this Crispy Pork with rice for my little girl. Thais like for breakfast eating till all day dining also.

  • 800 g. streaky pork
  • 1 tsp salt
  • 3 Tbsp thin soy sauce
  • 1 Tbsp seasoning soy sauce
  • 1 Tbsp sugar
  • 8 cups water
  • 2 cups vegetable oil
  • Pour water in a pot, bring to boil on medium-high heat, add cleaned streaky pork, season with salt and 1 Tbsp thin soy sauce, reduce heat to low and simmer for 1 hour until the pork is tender.
  • Pierce pork skin with folk all over the strip, pat dry, and cut along the strip in half.
  • Mix thin soy sauce, 2 Tbsp seasoning soy sauce, and sugar in a mixing bowl, add boiled pork strips, stir well, and marinate for 1 hour.
  • Preheat oven at 325˚F. Bring marinated pork strips on rack and let both side dry well.
  • Bake the strips for 30 minutes.
  • Heat oil in a wok on medium-low heat. When oil is hot, add baked pork strips, deep fry until both sides are crispy, remove from heat and drain well.
  • Cut crispy pork into pieces serve with hot steamed rice.
  • set aside with sliced cucumber, green onion, boiled egg.