ข้าวหมูกรอบ

วัตถุดิบ(สำหรับ 1 generous plate with rice, 100g pork, and sauce)

• 200g Pork belly (skin-on, trimmed of excess fat) (Moo Krob)
• 1 cup (uncooked) Jasmine rice (Khao Suay)
• 1/2 medium, sliced Cucumber (Taeng Kwa)
• 2 tbsp, chopped Fresh coriander leaves (Phak Chi)
• 2 tbsp Light soy sauce (See Ew Khao)
• 1 tbsp Oyster sauce
• 2 cloves, minced Garlic (Kra Tiam)
• 1/4 tsp White pepper powder (Prik Thai)
• 1 tsp Sugar (Palm sugar preferred)
• 1 tsp Vinegar (Rice vinegar)
• 1/2 cup Water (For sauce)
• 1 tbsp Vegetable oil (For crisping pork)
• 1 small, sliced Chili (optional) (Prik Kee Noo) - ไม่จำเป็น

วิธีทำ

1. 1

   Prepare the jasmine rice: Rinse 1 cup of rice until water runs clear, then cook in a rice cooker or on the stovetop according to package instructions.

   5 minutes

   For fluffier rice, let it rest covered for 5 minutes after cooking.

2. 2

   Score the pork belly skin and rub with half the salt and a pinch of white pepper. Let it sit for 10 minutes to enhance the crispiness.

   10 minutes

   Pat the skin dry before cooking for maximum crunch.

3. 3

   In a non-stick pan, heat 1 tbsp vegetable oil over medium heat. Place pork belly skin-side down. Cook for 10 minutes, turning occasionally, until the skin is golden and crispy. Remove and rest, then slice thinly.

   15 minutes

   Use a splatter guard if needed to avoid oil splashes.

4. 4

   To make the sauce: In a small saucepan, combine minced garlic, light soy sauce, oyster sauce, sugar, vinegar, and water. Simmer for 3-5 minutes until slightly thickened.

   5 minutes

   Taste and adjust seasoning for your preferred balance of sweet and salty.