Crispy Belly Pork - หมูกรอบ

Crispy Belly Pork (Hmoo Grorb - หมูกรอบ).





Hmoo Grorb is my favourite ingredient in many Thai food recipes.

Especially with made to order fastfood ("Aharn dtaam sang" - อาหารตามสั่ง), in the street restaurants.

Hmoo Grorb is a cut of belly pork that has been passed through 3 stages of preparation - boiling frying and marinating.

The end result of the preparation method is a golden sheet of ultra light and crispy pork with three textures (chewy meat, juicy fat and crispy/dry skin).


It is indeed called "three story pork" in Thai (Hmoo Saam Chan - หมูสามชั้น)

it is used in very many recipes and stir frys; hmoo grorb is prepared separately in advance to opening the restaurant. Most people eat out to enjopy this delicacy, due to the fact that the preparation is time consuming and one must use a rather large piece of pork for the technique to work properly.


Preparation method;

Ingredients:-
Three story pork (choose some that has thick layers of lean meat with a little fat).

Cut into three inch wide pieces. Take 2 to three cloves of Garlic, and some Thai Coriander.
2 teaspoons of pepper and one teaspoon of salt.
(put another teaspoon of salt in the water when you are boiling the pork).
One tablespoon of light soya sauce (dek somboon is good brand, they have with wood mushroom flavour too),a tablespoon of sugar and one tablespoon of maggi flavouring (Golden Mount brand have a better tasting alternative).
Take a fork and stab holes all over the pork (except for the skin which is too tough to stab).

Some of the classic recipes for Hmoo Grorb are;

Pad Kapraow

Pad Prik Gaeng

Pad Prik Paow

Kanaa Hmoo Grorb

Khaw Hmoo Daeng Hmoo Grorb

links:
febie at bloggang
http://www.bloggang.com/viewdiary.php?id=febie/&month=04-2008&date=08&group=5&gblog=23

kruaglaiban
http://www.kruaklaibaan.com/forum/index.php?showtopic=1628

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