Moo Kratiam: Thai Crispy Garlic Pork

Step 1

Pat the pork belly dry using paper towels, pressing gently all over to remove surface moisture so it will crisp instead of steam.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Transfer the garlic chips to a small plate lined with a paper towel, leaving the oil in the pan.

Step 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.

Step 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.

Step 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.

Step 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.

Step 12

Scatter the reserved garlic chips back over the pork and toss gently once, combining for 10 seconds.

Step 13

Divide the jasmine rice between two plates, placing it slightly off to one side, and spoon the pork and sauce over the top.