Moo Grob (Thai Crispy Pork Belly with Rice)
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Ingredients
- 600 g pork belly, skin scored
- 1 tsp chinese five-spice powder
- 2 tbsp soy sauce
- 3 garlic cloves
- 300 g jasmine rice
- 200 g pak choi
Nutrition (per serving)
- Calories
- 884 kcal
- Protein
- 27.9 g
- Carbohydrate
- 60.3 g
- of which sugars
- 0.8 g
- Fat
- 57.8 g
- of which saturates
- 20.5 g
- Fibre
- 1.7 g
- Salt
- 1.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Rub the pork belly skin with salt and the five-spice powder.
- 3
Roast the pork belly for 50 minutes, then increase the heat to 220C (200C fan, gas 7) and roast for 15 more minutes until the skin is crisp and crackling and the pork is cooked through with no pink remaining.
- 4
Rest for 10 minutes, then chop into bite-sized pieces.
- 5
Meanwhile, cook the jasmine rice according to the pack instructions and steam or boil the pak choi for 2 minutes.
- 6
Crush the garlic and mix with the soy sauce for a dipping sauce.
- 7
Serve the crispy pork with the rice, pak choi and dipping sauce.
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