Moo Krob Nam Ma Prow (Crispy Pork Belly)

If you have not experienced the sheer ecstasy of biting into melt-in-your-mouth tender pork belly topped with crunchy crackling skin – you have not lived! Indulge in this Thai-style crispy pork belly tenderised with coconut juice then baked to a crisp finish.

INGREDIENTS

2 tbsp oil
4 stem coriander roots (chopped)
8 garlic cloves (chopped)
1 tsp white pepper
400ml TCC coconut juice for cooking
400ml water
2 tbsp oyster sauce
2 tbsp sweet soy sauce
2 tsp fish sauce
4 tsp soy sauce
320g pork belly (scored)
4 baby carrots (peeled)
4 eggs (hard-boiled)
4 broccolini

INSTRUCTIONS

1. In a large pot, stir-fry the coriander roots, garlic and white pepper with oil on medium heat until fragrant.
2. Add pork belly and all the remaining ingredients except baby carrot, hard-boiled egg and broccolini and bring to a boil; lower the heat and let it simmer.
3. In the meantime, pre-heat oven to 230°C fan forced.
4. Then place pork belly in cente of baking dish, skin side up and gently pour liquid from the pot into base with pork skin above liquid. Cook for 10 mins, until skin starts to dry and liquid is hot.
5. Remove from oven, cover with 1 layer of baking paper and seal tightly with aluminium foil. Reduce oven temperature to 180°C and cook for 35-40 mins.
6. Remove from oven, uncover pork and increase oven temperature back to 230°C.
7. Return pork to oven for a further 20-25 mins until pork skin is crispy and slice into 3-4cm pieces.
8. Blanch carrot and broccolini, place in bowl along with the sliced crispy pork and halved hard-boiled egg.
9. Serve with steamed rice.