The best solution I have for a crappy week is to pickup a giant slab of pork belly and spend the weekend up to my ears in the best parts of the pig - skin, fat and meat. And I’m having a crappy weekend – so yeah, more is coming in the next few days.
First up, moo krawp – crispy Thai pork belly. I first had this at a night market in Nakhon Ratchasima (Korat) in Thailand. Boiled with a bit of vinegar and salt, the pork belly is then brushed with more vinegar and salt and deep fried until crispy and brown. Cut and serve with jasmine rice and dark soy.