Crispy Fermented Rice Pork, or Moo Sod, is a beloved Thai dish known for its incredibly satisfying crunch and complex, umami-rich flavor. This isn't your average pork recipe; the magic lies in the use of fermented rice, which imparts a unique tanginess and depth that elevates the pork to another level. Imagine perfectly crispy, golden-brown pieces of pork, bursting with flavor, served alongside sticky rice and your favorite Thai accompaniments – a true taste of Thailand. The slightly sour and salty notes of the fermented rice beautifully balance the richness of the pork, creating a truly unforgettable culinary experience.
Beyond its incredible taste, Moo Sod is surprisingly easy to make, even for home cooks. This recipe breaks down the process step-by-step, guiding you through each stage with clear instructions and helpful tips. Ready to embark on this flavorful culinary adventure? Let's dive into the recipe and create some delicious Crispy Fermented Rice Pork!
Tools Needed
- Knife
- Mixing bowl
- Frying pan
Ingredients
- Pork neck: 500 grams
- Baking soda: 1/2 teaspoon
- Water: 5 tablespoons
- Granulated sugar: 1/2 teaspoon
- Pork seasoning powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Cooked rice: 1 cup
- Garlic (coarsely crushed): 2 tablespoons
- Rice flour: 1 1/2 tablespoons
- Coconut palm juice: 1 tablespoon
- Tamarind juice: 2 tablespoons
- Fish sauce: 2 tablespoons
- Lime juice: 1/2
- Roasted rice: 1 tablespoon
- Chili powder: 1/2 tablespoon
- Shallots (sliced)
- Coriander (chopped)
- Oil
Step-by-Step Instructions
Step 1. Prepare the Pork Mixture
- Cut the pork into long strips, about 1 cm thick.
- Mix baking soda and water, then add to the pork. Massage until the water is absorbed.
- Add sugar, pork seasoning powder, and salt. Knead well.
- Add cooked rice and crushed garlic. Knead until well blended.
- Add rice flour and continue massaging until sticky. Marinate for 30 minutes.
Step 2. Fry the Pork to Perfection
- Fry over medium heat until lightly yellow. Set aside to cool.
- Fry the cooled pork over high heat until golden brown and crispy (about 2-3 minutes).
Step 3. Make the Dipping Sauce
- Mix coconut palm juice, tamarind juice, fish sauce, lime juice, roasted rice, and chili powder. Add sliced shallots and coriander.
Step 4. Serve and Enjoy
- Serve the crispy pork with the dipping sauce.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- The baking soda helps to tenderize the pork.
- Fry the pork in two rounds to prevent sticking and ensure even cooking.
- The more pork you add, the softer it will be, but it might affect the crispiness.
Nutrition
- N/A
FAQs
1. Where can I find fermented rice (Khao Mak)?
Fermented rice, or Khao Mak, can often be found in Asian grocery stores. If unavailable locally, you might find it online from specialty food retailers.
2. Can I use a different type of pork?
While pork belly is traditional for its rich flavor and fat content, you can experiment with other cuts like shoulder or loin. Just be aware that leaner cuts may require adjustments to cooking time to prevent drying out.
So there you have it – a delicious and surprisingly simple recipe for Crispy Fermented Rice Pork. We hope you enjoyed this culinary journey and that your Moo Sod turns out perfectly crispy and flavorful. Now go forth and impress your friends and family with this authentic taste of Thailand!