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Home / Video / Recipes / Thailand Recipes / How to Cook Moo Grob The Right Way – Authentic Thai Moo Krob – หมูกรอบ – Thailand Crispy Pork Belly

How to Cook Moo Grob The Right Way – Authentic Thai Moo Krob – หมูกรอบ – Thailand Crispy Pork Belly

Moo Grob (Crispy Deep-fried Pork Belly, หมูกรอบ ) is a favorite food in Thailand that can be added to many of our most popular dishes, including chili and basil stir fries, curries, and soups. At our restaurant we serve many local students attending Chiang Mai University their daily doses of Pad Kaprao Moo Grob, Pad Kana Moo Grob, and Pad Phrik Pao Moo Grob. Making Moo Grob at home is easy when you follow this perfected 3-step cooking method.

Ingredient List:

1 – 2 Pounds Pork Belly
1 Tablespoon Distilled white vinegar
1 Tablespoon Salt
1 Quart Vegetable Oil (or more as needed)


1: Cut the pork belly into 1 inch by 6 inch strips.

2: Heat a pot of water until boiling, then add salt and vinegar. Add the pork belly and boil it for 10 minutes. Remove and drain the water well.

3: Heat oil to 140° C in a deep fryer or large wok. Fry the meat until lightly browned, or about 8 – 10 minutes. Remove and drain.

4: Raise the heat in the oil to 170° C. Add the partially fried pieces of meat. Fry for about 2 – 3 minutes until crispy brown.

5: Let cool completely before cutting.

For detailed directions and photos, please visit our website page:

Learn to make this and many more great Thai food dishes the way they are served here in Chiang Mai, Thailand. Visit us now at to download our free Thai cook book.

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  1. Great video tutorial! Can i also use the microwave to dry the meat a little before frying? Thanks =)

    • An interesting idea. We always just air dry it a little. The drier the better so the oil doesn’t spatter too much. If you try it, let us know how that works out, and thanks for your post!

  2. Looks good, and one of my favorite Thai dishes. But then there isn’t much Thai food I don’t like. And the more spicy the better!

  3. How do you make the lime sauce??? Please show me…

  4. Why boil it first? Is it just too cook it through? if I have thin pieces can i just go straight to deep fat fry?

    • +Diego Sanchez We boil the pork belly first to season it. You could salt the meat on the outside, but boiling it in the very salty water just works better. The vinegar will break down the fat on the outside of the meat so it has a lot more texture after frying, giving you those nice crispy and bubbly edges. Good luck, and thank you for your interest! ~ Worawut.

  5. What oil do you use for the deep frying?? In asia soy or peanut is primarily used. I onced used canola – but never again! 

    I want to master this dish, please let us know!! 

    • Also, you can go to our website and print the step-by-step directions for making Moo Grob. It’s easier that trying to remember what I did on the video. The site is

    • Thank you so much for your interest in learning to cook Thai food. In Thailand and throughout SE Asia the cooking oil used most often in restaurants and at home is refined Palm Olein. Most Thai cooks prefer to use it because of the flavor, and it is less expensive than other vegetable oils. Also, it can get very hot without burning, so it performs better when doing stir-frying in a very hot wok. However, I use sunflower oil or canola oil for my own meals at home because palm oil is very high in saturated fat. It will do just fine, but you need to watch the temperature. In the video I’m using palm olein oil, but in reality if you fry a lot of pork belly you will end up with a mixture of pork fat and the original vegetable oil that you started with. The deep frying pot in our restaurant is probably 100% pork fat since we never throw it away unless it gets burned. We take out several liters of new fat everyday and sell it to a company that recycles oil. Good luck! I’m in the process of making some videos that use the cooked moo grob as the meat ingredient that you might find interesting. If you subscribe to my channel they’ll let you know when they are uploaded. Thanks again.

  6. Shawny Maria Sentosa

    Hi thai cookbook TV! I enjoy your video..i wonder what is the best way to reheat the moo grob after it stored in the refrigerator?

  7. I cooked this a couple of days ago, and being a rubbish cook expected the worst, but no it was quite easy and turned out really well! ;0)….
    After the success with this I went to the website,,,,,if you, as I, like Thai food it’s well worth a visit.

  8. Your videos are brilliant, I live in Phuket and all your recipes are top notch. 

  9. my favorite thai recipe

  10. great video. very informative

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