Moo Krob is the pork belly dish that makes people go quiet at the table, all crackling skin and juicy meat underneath. It's a staple at Thai street stalls, chopped up and served over rice, or stir-fried through noodles and vegetables for something heartier.
Getting the skin properly crisp takes a bit of patience, a dry brine, a good simmer, then time in a hot oven or fryer, but none of the steps are difficult, they just need time to work their magic.
Once you've got a batch of crispy pork belly in the fridge, you'll find all sorts of excuses to use it. This version is served simply with steamed rice, a drizzle of soy and a scatter of chilli, letting that crackling do the talking.
