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Salted pork belly is a typical dish among the Southern people. Although, it’s not very well known in other part of the country. The dish is simple but taste delicious. It’s one of my comfort food from my grandma kitchen, since I was a child.
A brief story about the dish
My grandma told stories about her live 60 years ago. It was the time where there is no electricity, no media, not commercial farming. She lived out in the countryside, in the south of Thailand.
When she cooks something, it will need to be eaten within a day because there is no fridge or freezer. A lot of food are preserved and Salted Pork Belly is one of them. She said, when a neighbour kill a big, he/she will share among neighbourhood. But still, it’s a lot of meat so they find a way to preserve it. They cook it by using salt and keep the cooked meat in pork lard which came from the cooking process. This process has been done years ago. I don’t know exact date but it has been pasted on from generation to generation.
The dish turns out to be wonderful, simple and delicious and we still enjoy having today. My grandma makes Salted Pork Belly every time we visit her house.
How to serve Salted Pork Belly
Salted Pork Belly is served as a side dish. Usually a person will have 4-5 pieces per meal, alongside with other dishes such as Green Curry or Spicy and Sour Curry and vegetables. It’s a good little kick of salty taste that will balance the meal very well. For example, if the curry is very spicy, just take a bite of a piece of salty pork to reduce the spiciness.
This dish is also children friendly! something new to try to make for your kids and it may turn out to be on your new menu list at home who knows 😀 I know this because my brother, he is the fussiest eater and he loves the Salted Pork Belly.
Salted Pork Belly – หมูโค (Moo Koh)
- 1 kg Pork belly cut in stripes (3)
- 1/2 tbsp Sea-salt
- 500+ ml Water
- Cut pork belly stripes into cube, about 2inch*1.5inch*2.5inch ( see picture on the top of the post)
- Blanch the meat for a couple of minute and rinse with cold water.
- Put the blanched meat in a large sauce pan and fill in water, just enough to cover it. Turn the stove on medium heat.
- Cover the pan with a lid and let the meat simmer for 1 hour and 10 mins. If all of the water in the pan disappear before the time, add more water inside a little bit at a time to keep the meat simmering.
- After 1 hour 10 minutes, all of the water should be gone and the pork should start frying from the lard that comes out while boiling the meat.
- Keep the meat frying in the pan. Make sure to cover the lid because it meat and oil will be bombing in your kitchen. Make sure to cover yourself too! Constantly turn over the pork every 5 minutes so the meat won't burn. After 10 minutes of frying, turn down the stove to low heat and cook for another 5 mins before turn off the heat.
- Voila! it's done and ready to be served as a side dish. It's ok to serve warm or room temperature but if you live in a cold country, you can warm it up because the oil will harden very quickly.
- Tips – Don't over fry the meat because it will be hard and chewy. The consistency you are looking for is, slightly crispy outside , soft and tender inside.