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Print Recipe
Crispy Thai Pork Recipe
Everything brilliant is simple! No seasoning, no fuss, and the most delicious dish on your table.
Course Snacks
Cuisine Thai
Cook Time 120 minutes
Servings
Ingredients
Course Snacks
Cuisine Thai
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Choose the most lean brisket (minimum fat). The skin (skin) is very important to us, it makes the dish crispy.
    Choose the most lean brisket (minimum fat). The skin (skin) is very important to us, it makes the dish crispy.
  2. Cook in a slow cooker for 60 minutes in the "Soup" mode, adding 2 tsp of salt to the water for a full slow cooker. After cooking, remove, and without letting cool, sprinkle the skin with salt (1 tsp). RUB the salt into the skin.
    Cook in a slow cooker for 60 minutes in the "Soup" mode, adding 2 tsp of salt to the water for a full slow cooker. After cooking, remove, and without letting cool, sprinkle the skin with salt (1 tsp). RUB the salt into the skin.
  3. Bake in the oven for 60 minutes at a temperature of 250 degrees. Turn on the top grill for 10 minutes to get a crispy crust. If there is no grill, then fry in vegetable oil in a pan (skin down).And now in more detail: Crispy pork is popular in China and Thailand. But in China, they use a lot of spices, so all the recipes on the Internet are quite complex and long. And my recipe is brought from Thailand, and it is very simple. Nothing else is needed except meat and salt. Will handle even the young mistress. The meat turns out juicy and fragrant, the smell is similar to a barbecue and spreads to the entire entrance of our house. This recipe is good because it can replace any sausage and smoked meat. The finished meat can be cut into thin slices for sandwiches, or you can chop thick slices and quickly fry with rice, chili peppers and vegetables. In salads, too, it is much tastier than banal boiled chicken. But just cut off a hot slice of baked brisket is very tasty with any side dish and any sauce. So, first we buy 1 kilogram of lean pork belly with skin. The less fat, the more delicious (although fat lovers can choose the fat content to their taste, it will be delicious in any case!). The most delicate skin in a pig is on the abdomen, these pieces are easily recognized by the presence of teats. 1 kilogram of brisket is a narrow and long piece that I usually cut into 2 shorter pieces. Meat is cooked in a slow cooker without any spices. You only need to fill the meat with water to the upper divisions of the bowl, and add 2 tsp.of ordinary salt. Cook for 60 minutes on the "Soup" mode. Immediately after cooking, remove and put on a plate. Without letting it cool down while the skin is steamed and wet, thickly sprinkle the skin with ordinary table salt (you will need about 1 teaspoon per 1 kg of meat) and gently RUB the salt into the skin. Try not to get salt on the sides of the meat, where there is no skin. This is important, otherwise the meat may become hard and dry. I repeat: RUB with salt before baking only the skin itself! The salt will draw out the moisture and make the skin crispy. But you can not sprinkle or RUB salt on the other sides of the piece! No spices are also needed. Put the meat in a baking dish, without a lid. Put in the oven for 60 minutes at a temperature of 250 degrees (Yes, such a high temperature is necessary!). To prevent splashes from staining the oven, you can cover the meat with foil, but do not wrap anything, just put the foil on top of the meat. Heating the top+bottom. After an hour, turn on only one upper grill in the oven and remove the foil. The temperature is still 250 degrees. After 10 minutes, turn off and immediately remove the dish. Leave it in the oven can not burn. If you have an oven without a grill, the skin will not be crispy. However, this is not a problem. Take a frying pan, heat up 50 ml of vegetable oil, put the meat there with the skin down and fry under the lid (so that it does not splatter). The skin will also become crispy. The extra oil will then flow onto the napkin.
    Bake in the oven for 60 minutes at a temperature of 250 degrees.
Turn on the top grill for 10 minutes to get a crispy crust. If there is no grill, then fry in vegetable oil in a pan (skin down).And now in more detail:
Crispy pork is popular in China and Thailand. But in China, they use a lot of spices, so all the recipes on the Internet are quite complex and long. And my recipe is brought from Thailand, and it is very simple. Nothing else is needed except meat and salt. Will handle even the young mistress. The meat turns out juicy and fragrant, the smell is similar to a barbecue and spreads to the entire entrance of our house.
This recipe is good because it can replace any sausage and smoked meat. The finished meat can be cut into thin slices for sandwiches, or you can chop thick slices and quickly fry with rice, chili peppers and vegetables. In salads, too, it is much tastier than banal boiled chicken.
But just cut off a hot slice of baked brisket is very tasty with any side dish and any sauce.
So, first we buy 1 kilogram of lean pork belly with skin. The less fat, the more delicious (although fat lovers can choose the fat content to their taste, it will be delicious in any case!).
The most delicate skin in a pig is on the abdomen, these pieces are easily recognized by the presence of teats.
1 kilogram of brisket is a narrow and long piece that I usually cut into 2 shorter pieces.
Meat is cooked in a slow cooker without any spices. You only need to fill the meat with water to the upper divisions of the bowl, and add 2 tsp.of ordinary salt. Cook for 60 minutes on the "Soup" mode.
Immediately after cooking, remove and put on a plate. Without letting it cool down while the skin is steamed and wet, thickly sprinkle the skin with ordinary table salt (you will need about 1 teaspoon per 1 kg of meat) and gently RUB the salt into the skin. Try not to get salt on the sides of the meat, where there is no skin. This is important, otherwise the meat may become hard and dry. I repeat: RUB with salt before baking only the skin itself! The salt will draw out the moisture and make the skin crispy. But you can not sprinkle or RUB salt on the other sides of the piece! No spices are also needed.
Put the meat in a baking dish, without a lid. Put in the oven for 60 minutes at a temperature of 250 degrees (Yes, such a high temperature is necessary!). To prevent splashes from staining the oven, you can cover the meat with foil, but do not wrap anything, just put the foil on top of the meat. Heating the top+bottom.
After an hour, turn on only one upper grill in the oven and remove the foil. The temperature is still 250 degrees. After 10 minutes, turn off and immediately remove the dish. Leave it in the oven can not burn.
If you have an oven without a grill, the skin will not be crispy. However, this is not a problem. Take a frying pan, heat up 50 ml of vegetable oil, put the meat there with the skin down and fry under the lid (so that it does not splatter). The skin will also become crispy. The extra oil will then flow onto the napkin.

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