Moo Kratiam: Thai Crispy Garlic Pork
Tender pan-fried pork belly with shattered garlic chips and a sweet-savory glaze, served over steamed jasmine rice. A beloved Thai street food that's crispy, fragrant, and ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 12 oz pork belly, skin-on
- 8 cloves garlic cloves, peeled
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 tbsp soy sauce
- ½ tsp black pepper
- 3 tbsp neutral oil (vegetable or canola)
- 1.5 cups jasmine rice, cooked
Instructions
- 1
Pat the pork belly dry using paper towels, pressing gently all over to remove surface moisture so it will crisp instead of steam.
- 2
Place the pork belly on a cutting board skin-side up and slice crosswise (perpendicular to the length) into 1/4-inch-thick strips, keeping the skin attached to each piece.
- 3
Slice each garlic clove lengthwise into thin slivers about 1/16-inch thick, like shaving pencil shards—this helps them crisp quickly and evenly.
- 4
In a small bowl, stir together 2 tablespoons fish sauce, 1 tablespoon palm sugar, 1 tablespoon soy sauce, and 0.5 teaspoon black pepper until the sugar dissolves.
- 5
Heat 1.5 tablespoons of neutral oil in a 12-inch skillet over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 6
Add the garlic slivers and cook, stirring frequently, for 2–3 minutes until they turn golden brown and smell deeply fragrant—watch carefully so they don't burn.
- 7
Transfer the garlic chips to a small plate lined with a paper towel, leaving the oil in the pan.
- 8
Add the remaining 1.5 tablespoons of neutral oil to the same skillet, still over medium-high heat, and wait 30 seconds for it to shimmer.
- 9
Working in a single layer, place the pork belly slices in the hot oil skin-side down and do not move them for 4–5 minutes, until the skin is deep golden brown and crispy.
- 10
Flip each slice and cook the other side for 2–3 minutes until the meat is cooked through and golden, pressing gently with a spatula to ensure even browning.
- 11
Pour the sauce mixture over the pork and shake the pan gently for 30 seconds, coating each slice evenly until the sauce clings to the meat and becomes glossy.
- 12
Scatter the reserved garlic chips back over the pork and toss gently once, combining for 10 seconds.
- 13
Divide the jasmine rice between two plates, placing it slightly off to one side, and spoon the pork and sauce over the top.
Tools you’ll need
- cutting board
- sharp chef's knife
- small bowl
- 12-inch skillet with lid
- wooden spoon or silicone spatula
- paper towels
- small plate
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