My first attempt at moo grawp (Thai crispy pork belly). It came out pretty great!
Recipe:
Technique is more important than the ingredients here.
Marinate 1-1.5 inch pork belly slices for two hours to two days.
I used one part fish sauce, one part gold mountain seasoned soy sauce,
two parts sugar, a couple smashed garlic cloves and a little sesame oil.
I braised the belly in the marinade plus additional water in a pressure cooker
(I used an Instant Pot) for 19 minutes on high with natural release. Cooled in the refrigerator for an hour.
Brush the belly with fat skimmed out of the cooker (reduce the liquid part for a dipping sauce)
and chuck it in the air fryer (Instant Pot) on broil (400 °F / 204 °C) for 15 minutes,
turning half way through. Let it cool a little bit before slicing and enjoying.
