Moo Grob Nam Ma Prau
Crispy Pork Belly in Coconut Milk
A week ago, we had crispy pork belly baked in coconut milk as a side dish to some other Thai dishes. As we had leftover pork belly after a mhu kratha, we wanted
to use it up. At first I thought of using normal Thai Mhu Grob, but didn’t feel like frying it. So I kept looking and found this recipe for “Moo Grob Nam Ma
Prau” (
Ingredients for 3-4 servings
- 550g pork belly
- 5 coriander stems
- 5 cloves of garlic
- 10 white peppercorns
- 500ml coconut milk
- 1 tbsp fish sauce
- 2 tbsp sweet soy sauce
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp vegetable oil
Preparation
Normally, the pork belly for this recipe is prepared in one piece. However, as we have already cut it into pieces for the mhu kratha, we made do with a casserole dish in which we could place the already cut pieces, tightly pressed together. The fatty skin side must be on top.
Regardless of whether the pork belly is prepared whole or already cut into pieces, a hot oven is always important. Therefore, first preheat it to 230° C with circulating air at . While the oven is heating up, peel the garlic cloves and cut into thin slices. Then finely chop the coriander roots . Then mix the fish sauce, oyster sauce, sweet soy sauce and normal soy sauce in a cup or small bowl and have ready.
Now heat the oil in a pan and fry the coriander roots together with the garlic and white peppercorns. When the spices give off their aroma , reduce the heat slightly and deglaze with the coconut milk. Then stir in the sauce mixture and mix everything well.
Pour the boiled sauce over the pork belly so that it is covered but the skin is still sticking out. Place the pork belly and sauce in the oven for about ten minutes until the skin is dry and the sauce is hot.
Then remove the pork belly from the oven, cover with a layer of baking paper and seal the entire baking dish tightly with aluminum foil. Then set the oven to 180° C and bake the covered pork belly for about 40 minutes.
Once the time has elapsed, remove the aluminum foil and baking paper. Then return the oven to 230° C and bake the uncovered pork belly for another 20 minutes or so. If available, turn on the grill for the last five to ten minutes, otherwise turn on the top heat to make the skin nice and crispy.
Remove the finished pork belly from the oven and serve steaming hot together with jasmine rice.
