Crispy Herb-Fried Pork Belly — Moo Tod Chiang Mai
A Chiang Mai herb-fried pork of pork belly slices marinated with garlic, coriander root, and white pepper, fried until edges crackle golden and the surfaces are blistered, plated with sticky rice and a fiery green chilli dip.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pound 16 garlic cloves, 6 coriander roots, and ground white pepper to a coarse paste. Divide 480g pork belly into 2 portions and rub each thoroughly with the paste, fish sauce, light soy sauce, and palm sugar. Let rest 60 seconds. Mince remaining 16 garlic cloves and halve 120g shallots.
Char
Heat a dry pan over medium-high heat 2 minutes. Working in batches if needed, dry-roast 10 green Thai chillies, minced garlic, and shallot halves 6 minutes, turning often, until skins blister black in patches.
Build
Pound charred chillies, garlic, and shallots with 20g shrimp paste in a mortar 90 seconds until coarse and smoky. Stir in 40ml lime juice off heat until balanced sour-spicy-salty.
Dredge
Pat pork belly slices dry 30 seconds, then dredge in 60g rice flour, coating every surface in a thin even layer.
Fry
Heat 600ml neutral oil in a wok over medium-high heat 4 minutes to 175°C. Lower in pork slices and fry 8–9 minutes, turning often, until edges crackle deep golden, surfaces blister, and fat renders cleanly.
Crisp and plate
Lift pork onto a wire rack 2 minutes to drain. Divide 300g cooked sticky rice between 2 plates, top with pork, scatter 40g coriander leaves across, serve with green chilli dip in a small bowl, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.