Moo Krob is a Thai-style crispy pork belly dish made by first boiling, then drying, and finally deep-frying thick slabs of pork belly until the meat is tender and the skin becomes shatteringly crisp. Often chopped into bite-sized pieces, it’s served with rice, dipping sauces, or as a topping for dishes like Khao Moo Krob (crispy pork rice) and Pad Kana Moo Krob (with Chinese broccoli). Beloved across Thailand, especially in Bangkok’s food stalls, Moo Krob is prized for its texture contrast and savory richness.

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