Draft:Mu Krop

• Comment: Much of the article is unreferenced, and almost the entirety of the "other countries" section is unreferenced. Utopes _{(talk / cont)} 01:28, 26 April 2024 (UTC)

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Mu Krop (หมูกรอบ)

Crispy Pork

Mu Krop, or crispy pork, is a dish made of pork belly that has been through the process of intense bristles removal by scraping and washing thoroughly before being cooked. Sometimes they are boiled and then cut into size before adding seasonings, such as salt, soy sauce, sugar, garlic, pepper and other seasoning or herbs like red onion, lemongrass, kaffir lime leaves, and left to be marinated. Then, the marinated pork belly is fried until the rinds are golden and crispy. Further cooking can be done in the oven, but it is optional. Mu Krop is then served in pieces without any bristles, and some burnings are acceptable. The energy from 100 grams of Mu Krop (7-10 pieces) provides approximately 385-420 calories and 30 grams of fat, according to the Thai Nutrition Bureau, Department of Health, Ministry of Public Health. Additionally, when crispy pork is on rice, the energy received will increase to 550-600 calories and more when it is stir-fried with oil. An example of stir-fried dishes with Mu Krop would be Thai’s famous family of stir-fried called Phat Kaphrao - a main-course dish that incorporates holy basil, or kaphrao (กะเพรา), for its fragrance, spice, and peppery flavor. Other than Phat Kaphrao, Mu Krop can be stir-fried with curry paste, chili and ginger, added to dishes like Kuay Jab, or simply be enjoyed on plain rice.

History

Mu Krop, or crispy pork, is not a dish that originated in Thailand. Its origin is stated to be of Guangdong in Southern China and Hong Kong during the late Qing Dynasty. Chinese citizens from these provinces migrated to settle in many areas of Southeast Asia, and crispy pork, a local signature dish, has therefore spread overseas from the Chinese communities to the new societies, including Thailand.

The Cantonese style crispy pork that was first brought into Thailand and is still served in Chinese restaurants is cooked using the method of marinating 5 spice powders (Palo powder) before grilling large pieces of pork belly over high heat for several hours until the pork is cooked throughout. This maintains a thick layer of fat and keeps the rind crispy with a faint scent of spices.

When Mu Krop was introduced to Thailand during the Ayutthaya period, the cooking method developed slightly differently and the pork belly was baked until it was dry and crispy on the outside and soft on the inside. For this era, crispy pork was considered an interesting menu item and became very popular in the Thai food market. In the present day, crispy pork continues to gain high popularity. This is a result of the delicious characteristic of shiny golden brown, crispy and crunchy rinds with layers of soft, tender and juicy fat and chewy meat, and the aroma from the mixed seasonings. The key to its crispiness lies in the large amount of porosity and complete dryness on the pork belly's surface along with the consistent high heat temperature, which helps air penetrate the skin layer better. However, unlike the Cantonese style crispy pork, the spice powder that had been an important seasoning in the original recipe was eliminated in Thai’s recipe because the crispy pork will be cooked again in hot frying oil for the made-to-order restaurants which renders the prior seasonings useless.

Servings

Khao Mu Krop (Crispy pork rice)

Menu with Mu Krop

• Kiam Yi Red Pork Crispy Pork  
• Spicy stir fried noodle with crispy pork
• Stir-fried vegetables with crispy pork  
• Stir-fried pork basil with fried egg
• Spaghetti stir-fried with crispy pork and basil
• Crispy Pork Rice
• Crispy Pork with Kale

Notable Restaurants

Kuay Jab Mr. Joe

The restaurant that recently received the Bib Gourmand award. It is one of the oldest shops known for its crispy pork and has been open for over 50 years. The shop's founder was an immigrant from mainland China and has been passed down to the current third generation. The restaurant's Kuay Jab is a clear soup that is thick with pepper with the crispiness of the pork belly plus the insides soft and sticky noodles and concentrated soup.

Ah Yat Abalone

Cantonese style crispy pork with a fine dining atmosphere. Ah Yat Abalone is located in the Arnoma Hotel, opposite Central World. This restaurant is a branch of Forum, a 2-Michelin-starred restaurant in Hong Kong. Customers often order crispy pork to eat with dim sum and the restaurant's famous abalone menu. Dr. Narumon Chotiwet, a Chinese food expert and advisor to the restaurant, said that Crispy pork is a menu item that everyone must order when walking into a Cantonese restaurant.

Mu Krop in Other Countries

Siu Yuk

China

In China, its origins originate from Guangzhou. Located in the southern part of the country, Crispy pork is called Siu Yuk. It uses pork belly or whole pork marinated in salt and vinegar. Grill until the skin is crispy and the meat is juicy. Serve with soy sauce or sweet and salty hoisin sauce. Popularly used to celebrate, such as celebrating the opening of a new business and that has been a tradition for a long time in Hong Kong. Every time a new movie is released, there will be Siu Yuk, a grilled pig all over, as an offering to the Emperor. gods in Taoism to take the auspicious time to win. Thailand also accepts eating and making crispy pork from Chinese immigrants.

Chicharrón

Spain

Spain has been eating crispy pork for a long time, going back as far as C.Prof.1500 Spanish crispy pork is called Chicharrón. It is a three-layer pork marinated in salt and fried in oil until crispy. Here chicken meat or beef may be used. It is also popular in many countries that were once colonized by Spain, including Latin America. There are many ways to serve them, such as in Mexicos it is served with tacos. Make it into a tortilla filling or eat it with bread. While Brazil and Portugal call crispy pork Torresmo, they also add pork marinade with pepper and garlic.

Philippines

The Philippines also eat crispy pork because it was influenced by being a colonized city from Spain. Crispy pork in the Philippines is called Lechon Kawali and eaten with a special Filipino sauce called Lechon sauce, made from chicken liver or ground pork liver. Simmer and season with vinegar. and spices, sweet, sour, oily and spicy flavors, go well with crispy pork. Serve as an appetizer or as a main course with rice.

Columbia

Columbia is another country that knows Mu krop as the name of Chicharron. Not only got influenced from Spain but crazy in the taste of Chicharron as much as can eat all the time whether appetizer, main dish, or breakfast the hot chocolate, rice, arepa which is made from corn starch put in various fillings.

Vietnam

Vietnam has Mu krop that is called Thit Heo Quay. Streaky pork grill with crispy skin is famous in Vietnam. Thit Heo Quay is the main dish at parties and weddings. Lush pork with crispy and salty skin from fermenting with salt and soy sauce for 8 hours is the standard. Also favor adding some red food coloring to make the pork have a pinkish color before grill or roast. Serve as one dish with salad, rice, or vermicelli. Mostly is Cantonese recipe so it has alternative name as Siu Yuk.

Singapore

Mu krop in Singapore is called Sio Bak. Streaky pork or ribs pork grill until the skin is crispy. Influenced by China. The main recipe is pork soaked in salt and grilled. Popular recipe is Num Yu Sio Bak which is pork marinated in saline then marinated in fermented bean curd for 3-4 hours on the pork area except the skin. Then grill or roast until it is soft and has crispy skin. It has salty taste with a smell of fermented bean curd.