Crispy Pork (Moo Grob)

Thai Translation: Moo = Pork, Grob = Crispy

Moo Grob is an ingredient that is used in a number of different stir fries. It is made from pork belly that is fatty meat with layers of skin and fat. When it is fried in this way the fat will become soft and the flavour of the meat enhanced. When this is made, you will only need to use a small amount of it for your dish. It can be sliced and served with rice and thick sweet soy sauce or used in soups and stir fries. In Thailand, you can buy this pork ready made from markets or street vendors.

Cooking Time – 15 minutes

Preparation time – 3 hours

Ingredients

500g pork belly

3 tablespoons salt

3 tablespoons white pepper

Oil for frying

Method

1. Wash the pork and cut into slices approximately 1 inch wide. Boil the meat in a large pot until the skin is tender but firm. This will take 30 – 45 minutes.
2. Remove from the water and allow to cool slightly. Using a fork, puncture the skin of the meat and then rub the salt and pepper into the skin and other parts of the meat.
3. Place on a wire rack and allow to dry out for at least 3 hours to ensure it dries out well. This is done so that when the meat is fried, it will not spit hot oil. You can leave this overnight if preferred.
4. When the meat is dried sufficiently, heat some oil in a wok over medium heat. Carefully add the pork and deep dry until golden brown. Remove from oil and drain.
5. Cut the meat as required for stir-fries or soups.

Chicken Satay (Satay Gai)

Thai Translation – Gai = Chicken, Satay = Type of Sauce

Chicken Satay is a really popular dish all over the world. Its creamy and nutty flavour combined with a small amount of spice means that it is a favourite of many. Serve this with rice so that you can eat the creamy nutty sauce, and you can even make these into a barbeque staple for something a little special.

Cooking Time – 10 minutes

Preparation Time – 10 minutes (+ 30minutes marinating time)

Serves 4

Ingredients

300g chicken

½ cup coconut milk

1 tsp turmeric

2 tsp brown sugar or palm sugar

1 tsp cumin

½ tsp black pepper

Recipe for Satay Sauce (click here)

Method

1. 

   Prepare the marinade for the chicken – combine the turmeric, brown sugar and cumin in a medium bowl. Add the coconut milk and stir to dissolve the chicken. Add the chicken which you have cut into slices to the marinade and refrigerate for at least 30minutes.
2. Heat a non-stick frypan or work over medium to high heat. Add a small amount of vegetable oil if required.
3. Cook the chicken in batches until it changes colour and begins to turn golden.
4. Serve chicken either with a side of satay sauce or with the sauce drizzled over the top of the chicken.