Crispy Pork Belly Thai Recipe
1 cut the pork belly into 1 inch by 6 inch strips.
Crispy pork belly thai recipe. Put pork on a rack so heat can circulate around the meat then set it on top of foil lined baking sheet for easy cleaning. Heat 1 tbsp of oil in wok add garlic ginger onion leek and bean sprouts and cook until piping hot. 2 heat a pot of water until boiling then add salt and vinegar.
Add the pork belly and boil it for 10 minutes. Increase oven to 250c and continue roasting until skin has crackled and pork is cooked through and tender about 30 minutes. Coat the meat of the pork belly with remaining five spice powder.
Preheat oven to 350 f or 180 c set the rack in the middle of the oven. Roast for 50 60 mins or until internal temp reaches a minimum of 145f. Step 6 cook noodles according to packet instructions.
Using a pair of tongs carefully add in the pork belly and fry for 8 to 10 mins over medium heat until deep golden brown. Heat the oil in a frying pan or wok over medium heat. Remove and drain on paper towel for 5 minutes before slicing into bite size pieces.
Crispy thai pork belly thai recipes john gregory smith crispy thai pork belly this delicious roasted pork belly is flavoured with fish sauce and black pepper and then served with a lovely tart dipping sauce. Drain noodles thoroughly and add to the ingredients in wok along with the crispy chopped pork. 50 minutes usually gives you juicy pork that is still beautifully pink inside.
Before to serve mix the toasted rice powder into the dipping sauce.