Crispy Pork Belly in 30 Minutes - Thai Style

"You need to sell this." - Pai's friend

Sawaddee Ka 🙏🏼

“You need to sell this,” said my Thai friend after taking one bite of my new crispy pork belly. I happened to be testing the recipe during his visit, and he was so enamoured by it that he started fantasizing about how a street cart selling this pork and some sticky rice would be amazing as a Thai street breakfast.

Introducing: Moo Saam Chun Tod Nampla, fish sauce fried pork belly. It is all the rage in Thailand right now.

The wild thing is that this recipe takes only 30 minutes and a few ingredients. It is incredibly simple, but the trick is in the double frying which ensures a crisp exterior and juicy meat.

You can watch how I made it here:

Perhaps you’re thinking, “hold on, this isn’t the bubbly skin crispy pork belly.” No, it isn’t, though I have a recipe for that too if you have more time and patience, as it is a 2-day process.

Chinese Style crispy pork belly is tasty in its own right, but it is a much more time consuming dish.

This new recipe is a skinless fried pork belly, which is precisely why it is so much faster - crisping the skin is the hard/time-consuming part. But I promise you it is no less tasty. In fact, if I had to choose one, 100% I’d choose the one with fish sauce 😉.

So while the impressive bubbly skin might be more appropriate for Chinese New Year, this Thai street food style is what you want for Super Bowl (or perhaps Valentine’s Day?).

Enjoy!