How a Thai Chef Cooks Crispy Pork Belly in 30 Mins!

This is a Thai style crispy pork belly recipe that can be done in 30 minutes, and so unbelievably good my friend told me ” You need to sell this.” Also known as “fish sauce fried pork belly” หมูสามชั้นทอดน้ำปลา, this is a popular Thai street food that you can easily make at home.

FULL RECIPE: https://hot-thai-kitchen.com/30-min-crispy-pork-belly

DIPPING SAUCE: https://hot-thai-kitchen.com/nam-jim-jeaw/

CRISPY SKIN PORK BELLY: https://hot-thai-kitchen.com/crispy-pork-belly/

SUPPORT THE SHOW AND GET DIRECT ACCESS TO ME: https://www.patreon.com/pailinskitchen

MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen
Tweets by HotThaiKitchen

—————-

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

I’m going to cry it’s real good soika welcome to hat Tha kitchen so I love me some crispy pork belly who doesn’t right but if you’ve ever tried to make the popular Chinese style crispy pork belly you know it is not a quick and easy thing to make I mean even with

My recipe which I think is one of the simplest out there it’s still going to take you over 2 days so today I want to show you something much easier that will still satisfy your craving for that munchy fatty pork belly a Thai style fried pork belly that you can make in 30

Minutes yes you can have this T night I made this for my friend My Thai friend who was visiting last week he took one bite and he said you need to sell this it was that good but I’m not going to sell it but I will show you and then and

If you want you can sell it let’s get started first the pork belly you want to choose one that has a nice and even amount of meat throughout the piece and we actually want to remove the skin because for this quick method the skin is only going to become chewy and will

Cause major oil explosion when we fry it then you want to cut the pork into 1in strips and then cut each strip down to about 3/4 of an inch wide in Thai this dish is called MSE which means fish sauce fried pork belly so after I’m done cutting I’m going to

Need some fish sauce I’m also going to add a little sugar and some ground white pepper and then give everything a nice Thai massage keep going for a minute or two until you see that there’s no longer any fish sauce pulling in the bowl we

Want all the fish sauce to go into the pork and yes you can do this Step 1 to two days in advance when you’re ready to cook get about 1 in of frying oil heated up to 350° F and while that’s heating up I’m going to prepare my dredge I’ve got

Some all-purpose flour here and I’m going to add an equal amount of corn starch to it for a lighter crispier coating if you’re gluten-free you can do all corn starch but it won’t Brown quite as nicely sprinkle this over the pork and then toss it really well making sure

None of the pieces are sticking together and we just want a light but even coating on all the pieces okay the oil is pretty much ready I’m going to fry these half batch at a time so as to not Crut the pot and we’re only going to fry them for exactly 2

Minutes okay that’s about half hey Siri 2 minutes and I’m keeping the oil about medium and that’s going to kind of depend on how cold your pork is going in if it’s super fridge cold you might to crank it a bit higher but I’m trying to maintain my oil um at around

325 after the pork has gone in at home I find because of my electric stove I have to keep the heat at medium high but this stove because it’s so much more powerful I have to keep it sort of medium medium low to maintain that so this is

Something you have got to play around with with your own situation okay we are done and now I’m going to take this out and right now they’re not they’re not looking too hot okay they’re going to look kind of sad because we’re not done yet we’re going to double fry

Them to get that nice crisp exterior okay let me turn this off for now while I explain to you why we’re going to double fry these so right now the pork is cooked but it is not not crispy in order to get it to be crispy they have to fry for

Longer but if I fried these for like say 5 minutes the inside will be completely overcooked and dry and not juicy right so what we do is we double fry them we take them out we let them cool and then we fry them again and the cooling is really important because if

You put them back in while the inside is still hot then they’re just going to overcook during your second fry so the cooler it is the bigger window you have um for the pork to fry on the outside while still being juicy on the inside

Ideally you want to get this up to room temperature up to room down to room temperature but like lukewarm or something like that is also okay if you’re in a rush I have a little Gadget that is very useful in the kitchen a little portable fan and I just put it to the

Fan while I fry my second batch all right here we go second fry now if you’re wondering can I do this without flour I tried that and what happens is without the flour your oil will be completely destroyed by the end because the flour actually helps contain the

Juices in the pork so that the juices doesn’t come out and then wear out the oil so your oil will last longer and you can use it for even the next batch if you want to um the other thing that happens is that the pork is drier on the

Inside because there’s no flour to help contain it and it doesn’t have a crisp exterior now this is going to be like crispy like Chinese style crispy pork belly with the puffy skin but it should still have a crisp exterior on the outside so the flour actually makes a huge

Difference okay that’s our second fry and I’m keeping the two batches separate so that I can then fry the first batch while this guy is cooling efficiency all right so for the second fry we want the oil temperature now to go up higher so it can crisp up the

Xeria really quickly and I’m going for 385 there oh okay we’re good going in with the second fry this second fry is going to take 1 and 1/2 to 2 minutes max if at 1 and 1/2 it looks nice and crispy you can go ahead and take it out oh my timer hey

Siri 90 seconds oh look at this look at this look how good these look now oh my God salivating get my beverage ready get the fizzy beverage ready nice okay I’m going to come out now and then for the final ah look how nice this looks I’m going to put it on paper

Towel so that it will absorb excess oil by the way if you’re preparing this for guests what you can do is just fry the first do the first fry anytime whenever and then just leave it sitting there it’ll last like few hours and then when you’re ready to serve then you drop them

In for the second fry cuz it can sit and cool as long as it needs to hey Siri 90 seconds by the way for all of your questions like can you do this in the air fryer can I freeze this can I do it in advance all of those

Little nitty details I will put in the blog post so go check that out I’ll put the link below all right that’s done and I know you want to dig in right now but trust me you will burn yourself so give it like two minutes at the very least because remember there’s like

Layers of fat that has just exited the frying oil okay just you’ve been warned look at this look how beautiful these are in Thailand this would be considered a gap Glam which means drinking food something that we would eat with a cold fizzy drink so if you’re

Doing that it doesn’t really need a sauce like this is perfect the drink is the sauce but if you’re going to have this as a meal like this would make a really good Thai breakfast you might want a sauce and I highly recommend Nam the ultimate sauce for any kind of meat

I do have a recipe for it I will link to below and then sticky rice is the perfect carb to go with this I’m going to cry it’s real good this brings me back to like walking down the streets in Thailand and seeing cars frying things this is exactly the kind

Of thing you would get for breakfast people love this for breakfast with some sticky rice life is good let’s try a small piece with the sauce just so you know you just do like a little dip it’s a light sauce you don’t need a lot the sauce is sour spicy

Aromatic and just really completes it I’m in heaven you know what forget my other pork belly recipe just make it is so much easier and so good I’m just kidding they’re very different styles not the same but if you want like nice crispy pork belly but you don’t

Want to go through all the trouble this will not disappoint you I can guarantee it the recipe as always will be on hot Tha kitchen.com along with all the extra tips and info that I didn’t mention in the video a special thanks to all of our patreon members who help support the

Show if you want to know all about that and how you can get in direct contact with me in our Discord check out the link in the description below thank you as always for watching and I will see you next timea