How a Thai Chef Cooks Crispy Pork Belly in 30 Mins!

This is a Thai style crispy pork belly recipe that can be done in 30 minutes, and so unbelievably good my friend told me " You need to sell this." Also known as "fish sauce fried pork belly" หมูสามชั้นทอดน้ำปลา, this is a popular Thai street food that you can easily make at home.

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

[heyitsmeurbrother]

Double fry doesn't only let the meat cool down, but allows excess moisture to steam off from the breading which would normally make the crust soggy over time. After the steam escapes, the second fry leaves you with something much more crunchy and crispy with much less chance of it deteriorating over time. This is the same concept in korean double fried chicken

[ohana]

I just made this and followed your instructions. I too almost cried! Easiest and best pork belly dish I've ever made. Thank you for teaching us how to make this dish.

[ralphthepolobear]

I love this Thai chef. She's has always been my favourite chef from Thailand. I've watched her videos since 2018.

[oldgeek]

Fledgling Thai food cook here. I just made this exactly the way you show and it is AWESOME! I dont cook much but this is the best thing I have ever made! The sauce sends it over the top. I cant wait to try this sauce on one of my char grilled steaks. Thanks so much for your efforts.

[ValTass]

your joy in this video made me sooo happy - I can’t tell you how good it is for all your viewers to see a real life person eating and loving food purely for the taste

[energygal]

@Pai, ironic I live in Bangkok but I have to watch you cook Thai food in Vancouver to learn how it’s done. It’s fun watching you eat the food and hearing the crisp ❤️ thanks

[Luke.Cooking]

That fan trick is also awesome for cutting large amounts of onions

[DT-ukwy]

No one can take things for what they are. The entire point is to show you how to have this quick instead of waiting two days. Also not everyone eats the skin. If you don't like this method move on. Apparently it was not for you. Stop trying to be better than everyone else. It's pork fat ... not the end of the world.

Thank you for the recipe AKA why I am here. Thank you for teaching. I appreciate your knowledge and expertise. It's a blessing to have a teacher. Sometimes the long way is best. Sometimes the short way is best. Thank you for teaching both ways.

[wolfman]

You can make chicharon with the skin, waste not want not. Thanks for the video looks like a real winner and for breakfast great idea, take care. God bless one and all.

[swayme]

You are absolutely brilliant, and a joy to watch. THANK YOU for the content, and please keep these videos coming. It is a highlight of my day to see a new video from you. Take care!

[tombrennan]

Thank you for explaining the 2nd fry method. I never really understood that but you explained how by doing so it maintains the juiciness of the meat

[randmayfield]

I live in Thailand and my Thai family have this several times a week because it's an over all favorite. Because we live in a very small rural village with many family member families, most nights we all meet together at grandma's house to eat. Everybody brings something so there's always lots to choose from.
Strangely enough, i was surprised that many recipes that require frying have milk added to the marinade. They use a Danish brand that comes in little boxes. For moo cobb this fish sauce, white pepper, sugar, and milk liquid is brushed on the pork as it starts to blister. The lactose appears to help in the browning process and their moo cobb has a beautiful golden color when done.
Edit: i want to add that somtimes, especially when pan frying pork ribs, bone in, the addition of a sprinkle or two of Golden Mountain Seasoning is used. There is a slightly different flavor but a good one.

[marianaiordache]

Reteta super, iar bucatarul, o placere s o asculti!

[r.pratherray]

I saw the recipe this morning, and my family and I are devouring the pork belly as I type. DELICIOUS and simple. Thank you so much!!

[GayleORTEGA-byxy]

I love everything about this woman's presentations. She is the best, the very best !

[windbreaker]

I didnt know how much i needed to learn this until i see you making it! (Been doing it differently, skin on.) I'll try doing mine this way; certainly looks juicier. Thanks, Pai!

[VicBattlefield]

Brilliant! I´ve waited my whole life for this recipe. Thank you maak maak krup!!!

[darrenquirk]

That looks really good. The explanation for double frying is by far the clearest I've heard. Thank you 😀

[jackieisbell]

Love the genuine FUN you had in telling " Secret quickie recipe " !
Looks so good, and did I mention I LOVE CRISPY PORK BELLY !
I like a sweet / spicy sauce with them ! Fan for life, can't wait to try this ! ❤ YUM ❤

[paulinewqi]

I just went to Thai restaurant and their fried chicken were exactly like your fried pork belly.
The chef came to explain to me about the double frying method...👍👏👏
Thanks so much for sharing...💝🌟😋😋