Kao moo krob (Crispy pork with rice)

One big cut of of pork belly with skin; the skin is everything

Seven minute boil egg cut in half

Cooked white rice; preferably long grain such as 

Thai jasmine rice

Cucumbers; peeled and thinly sliced and some 

corianders for garnish 

The crispy pork:

Boil the pork for at least 20 minutes. The boiling time 

will be different depending on the size of the pork. Once the pork off the heat, dry thoroughly with paper towel. Rub the skin with plenty amount of salt. Cook the pork in an air fryer at 200C for at least 20 minutes. After 20 minutes, check to see if the pork is well-cooked and the skin turns golden brown. 

Keep cooking if need be.

The sauce (for 1 -2 servings):

1 tablespoon finely chopped garlic

1 teaspoon grated ginger

2 tablespoons See ew kao (light soy sauce)

1 tablespoon Chinese black miso

1 tablespoon seasoning sauce

1.5 tablespoons Ketchup

3 tablespoons of honey

2 tablespoon granulated sugar 

1/4 cup starch water (potato starch 

mixed with room temperature water)

2 cups boiled pork soup or any type of 

stock cubes with same amount of water

In a low heat pan, lightly fry the garlic. Once the garlic aroma comes out, add the rest of the ingredients except the starch water. Boil for 5 minutes then stir in the starch water before turing off the heat.

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