Best 2 Sweet Crispy Pork Muu Grop Warn Recipes

**Crispy and Sweet Pork: A Culinary Journey to Thailand**

In the vibrant streets of Thailand, there's a dish that holds a special place in the hearts of locals and visitors alike: Muu Grop Warn, or Sweet Crispy Pork. It's a culinary masterpiece where tender pork belly is transformed into a symphony of flavors and textures. Join us on a gastronomic adventure as we uncover the secrets behind this beloved dish and present a collection of recipes that will bring the authentic taste of Thailand into your kitchen. From the classic Muu Grop Warn to variations like the spicy-sweet Pad Prik King and the tangy Nam Jim Jaew dip, these recipes offer a tantalizing journey through the diverse flavors of Thailand. Prepare to indulge in a crispy, flavorful, and unforgettable pork dish that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET CRISPY PORK (MUU GROP WARN)

Sweet Crispy Pork (Muu Grop Warn) image

Another great recipe from Thai Food by David Thompson with a few small changes to the cooking method made by myself. A really sweet dish that should be offset by serving with other sour dishes. Note that you should use 3 whole coriander stems for the recipe, use the leaves to garnish and the roots for the paste. I deep-fried my own fresh shallots but they can already be purchased fried as well. I used the dried granular palm sugar, the original recipe called for 2 cups of natural palm sugar.

Provided by Peter J

Categories Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 kg pork (belly is best, but use a whole pork cut)
vegetable oil (for deep frying)
180 g palm sugar (dry, see description)
1/2 cup fish sauce
1 tablespoon oyster sauce
3 tablespoons shallots, deep-fried
1 tablespoon coriander leaves
1 tablespoon coriander (3 roots scraped and diced)
1 g salt (pinch of salt)
4 garlic cloves, peeled
1 teaspoon white peppercorns
1 star anise, roasted and ground

Steps:

Steam pork until well cooked. This will take 30-60 minutes depending on your steamer and the cut of meat so check for an internal temperature of 70C (155F) with a meat thermometer and remove at that temperature.
Allow to rest 10-15 minutes at room temperature and then place in refrigerator a while to cool.
While pork is cooling you can make the paste by adding all the paste ingredients one by one to a mortar and pestle and pounding until smooth. Set to one side.
Mix fish sauce and oyster sauce in a small and then mix in the palm sugar until dissolved if using soft palm sugar, or otherwise just break solid palm sugar into a few pieces because it will dissolve later in the wok.
Cut pork into cubes of around 1cm (1/2").
Deep fry the pork over moderate heat until nice and golden, remove and drain.
Add a little of the left-over oil from deep frying to a wok over moderate heat and stir fry until golden in colour and fragant.
Add sauce / sugar mix to wok and lightly stir once or twice until it has become sticky.
Reduce heat, add pork and simmer a few minutes until coated. The meat will become tough if you leave it too long.
Serve sprinkled with deep-fried shallots and coriander leaves.

Nutrition Facts : Calories 554.6, Fat 24.2, SaturatedFat 8.5, Cholesterol 215, Sodium 2561.4, Carbohydrate 4.4, Fiber 0.1, Sugar 1.7, Protein 75.1

SWEET CRISPY PORK

Sweet Crispy Pork image

Make and share this Sweet Crispy Pork recipe from Food.com.

Provided by Flatulus Maximus

Categories Meat

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

500 g lean pork
1/2 cup palm sugar
2 tablespoons fish sauce
1 tablespoon ketjap manis
1 teaspoon white pepper
3 tablespoons dried French-fried onions
1/2 cup water
2 cups vegetable oil (for deep frying)

Steps:

Put water in a Dutch oven, bring to boil, wash pork and put in pot, reduce heat to low and simmer for 1 hour or until tender.
When pork is tender place on a plate and let cool. When cool, tear pork in narrow strips.
Heat oil in wok over medium heat, add shredded pork, then use low heat, fry untill well browned and crisp. Put on plate.
Heat 1/2 cup of water in wok on medium heat. When boiling, add palm Sugar, fish sauce, ketjap and ground pepper, stir until dissolved.
Add crispy pork, stir thoroughly. Add fried onions on top, and it is ready to serve. Serve with sticky rice.

Nutrition Facts : Calories 1244, Fat 116.1, SaturatedFat 16.6, Cholesterol 73.8, Sodium 772.8, Carbohydrate 25.7, Fiber 0.2, Sugar 25.3, Protein 27.3

Tips:

Choose a pork belly with a good ratio of meat to fat, and make sure the rind is intact.
Score the pork belly deeply, but not all the way through to the meat.
Rub the pork belly with a mixture of salt, pepper, and five-spice powder.
Roast the pork belly at a low temperature for several hours, or until the meat is tender and the rind is crispy.
To make the dipping sauce, combine soy sauce, vinegar, sugar, and garlic in a saucepan and bring to a boil. Then, reduce heat and simmer for 5 minutes.
Serve the crispy pork belly with the dipping sauce and steamed rice.

Conclusion:

Sweet Crispy Pork (Muu Grob Warn) is a delicious and popular Thai dish that is perfect for any occasion. The combination of crispy pork belly, sweet and tangy dipping sauce, and steamed rice is simply irresistible. With a little bit of planning and effort, you can easily make this dish at home. So, next time you're looking for a new and exciting recipe to try, give Sweet Crispy Pork (Muu Grob Warn) a try. You won't be disappointed!