Crispy & Chewy Pork Belly Fritters (Moo Grob)
Authentic Thai Street Food ‘Moo Grob’! The Ultimate Crispy Outside, Juicy Inside Pork Belly Fritter Recipe
Today, we’re diving into the world of Thai street food with a recipe for ‘Moo Grob,’ also known as crispy pork belly fritters. This dish is incredibly popular for its perfect balance of a shatteringly crisp exterior and a wonderfully tender, juicy interior. It offers a completely different and addictive experience compared to regular grilled pork belly. Surprisingly simple to make, it’s an ideal dish for a special weekend meal or a fun home gathering. The combination of savory, chewy meat and the satisfying crunch of the skin is truly unforgettable. If you’re looking for a unique culinary adventure, follow along!
Main Ingredients- Pork belly with skin (whole piece) 2kg
- Vegetable oil for deep-frying 1.8L (generous amount)
- Scallion 1/2 (cut into large pieces)
- Onion 1/2 (cut into large pieces)
- Bay leaves 3 leaves
- Sugar 2 Tbsp (for boiling)
- Salt 1 tsp (for boiling)
- Soy sauce 4 Tbsp (for boiling)
- Coarse salt generously (for drying and before frying)
Special Dipping Sauce- Minced garlic 1 Tbsp
- Minced onion 2 Tbsp
- Minced scallion 1 Tbsp
- Minced red chili 1 Tbsp (or green chili)
- Fish sauce 3 tsp
- Lime juice 1 tsp
- Sugar 1 tsp
- Minced garlic 1 Tbsp
- Minced onion 2 Tbsp
- Minced scallion 1 Tbsp
- Minced red chili 1 Tbsp (or green chili)
- Fish sauce 3 tsp
- Lime juice 1 tsp
- Sugar 1 tsp
Cooking Instructions
Step 1
(1) In a large pot, combine 2L of cold water with the 2kg whole pork belly, 3 bay leaves, half a large scallion, half a large onion, 2 Tbsp sugar, 1 tsp salt, and 4 Tbsp soy sauce. Bring to a boil over high heat. (2) Once boiling, reduce the heat to medium-low and simmer for about 30 minutes. Be careful not to overcook, as this can make the meat tough or crumbly; sticking to this time is key. This simmering process is crucial for tenderizing the pork belly and removing any unwanted odors.
Step 2
Remove the pork belly from the pot and rinse lightly under cold running water. Pat the surface completely dry with paper towels or a clean cloth. Then, use a knife or fork to prick the skin all over. Piercing the skin helps prevent it from puffing up excessively during frying and allows seasonings to penetrate better.
Step 3
Generously sprinkle coarse salt over the skin and rub it in to coat evenly. Now comes the most crucial step: drying! Place the salted pork belly in a well-ventilated area or use your refrigerator’s drying function, and let it dry for 3 to 5 hours. (★ This drying process is vital for preventing oil splattering during frying and ensuring a super crispy skin! Frying pork belly with too much surface moisture can cause dangerous oil splashes, so this step must not be skipped. Ensure it’s sufficiently dried.)
Step 4
While the pork is drying, let’s prepare the special dipping sauce. In a small bowl, combine 1 Tbsp minced garlic, 2 Tbsp minced onion, 1 Tbsp minced scallion, and 1 Tbsp minced red chili. Add 3 tsp fish sauce, 1 tsp lime juice, and 1 tsp sugar. Stir everything together until well combined. You’ll have a wonderfully tangy, savory, and flavorful sauce.
Step 5
[After the pork has been sufficiently dried] Prepare a large, deep pot or wok with about 1.8L of vegetable oil for deep-frying. Heat the oil over medium heat to 170°C (340°F). (If you don’t have a thermometer, drop a tiny bit of batter or flour into the oil. If it sizzles and floats to the surface immediately, the oil is ready.) 
Step 6
[First Fry] Once the oil reaches 170°C, carefully lower the dried pork belly into the oil, skin-side down. Fry for about 3 minutes. It’s important to manage the heat so the skin doesn’t get too dark too quickly. Frying the skin side first helps evaporate remaining moisture for crispiness and minimizes juice loss from the meat. 
Step 7
[First Resting] Remove the pork belly from the oil and place it on a wire rack or paper towels for 5 minutes. This resting period allows the residual heat to gently cook the interior, making it tender. Skipping this rest can lead to uneven cooking and affect the final texture. 
Step 8
[Second Fry] Increase the oil temperature slightly to 180°C (355°F). Carefully place the pork belly back into the hot oil, again with the skin-side down. Fry for another 2 minutes. This second fry is designed to achieve a perfectly golden-brown color and an extra crispy skin. 
Step 9
[Second Resting] After the second fry, remove the pork belly again and let it rest for another 5 minutes. This second rest allows the juices within the meat to redistribute evenly, ensuring a moist and succulent result inside, complementing the crispiness of the skin. 
Step 10
Once the pork belly has rested sufficiently, cut it into bite-sized pieces or slices, about 2-3 cm thick. Arrange attractively on a serving plate. Your authentic ‘Moo Grob’ is ready!
Step 11
Dip the crispy pork belly into the special sauce you prepared for an enhanced flavor experience. It also pairs wonderfully with pickled mustard greens (pa kim chi), spicy wasabi, fermented shrimp sauce (saeujeot), or even Korean ssamjang. Explore different combinations!
Step 12
This crispy and chewy pork belly fritter is an absolute dream with a cold beer! It makes for an exceptional snack or appetizer, perfect for unwinding in the evening. Don’t miss out on this delightful treat!
