Best Thai Crispy Pork Recipes

CRISPY THAI PORK AND SHRIMP WONTONS | RECIPES | WW USA

Steps:

• Preheat oven to 400ºF.
• In the bowl of a food processor fitted with a chopping blade, place scallions, ginger, lemon grass and garlic; pulse until finely chopped. Add pork, shrimp, soy sauce and oil; pulse to combine.
• Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds when facing you.
• Fill a small bowl with water and using your finger or a small pastry brush, coat edges of wrappers with water. Spoon a heaping teaspoon of shrimp mixture onto middle of each wrapper; fold each wrap over filling to make a triangle and press to seal edges.
• Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side. If wontons are not crispy enough, cook for 1 to 2 minutes more.
• Meanwhile, while wontons are baking, in a small bowl, stir together preserves, water, lime juice and fish sauce. Serve wontons with dipping sauce on the side. Yields 1 wonton and a scant teaspoon sauce per serving.

CRISPY THAI PORK WITH CUCUMBER SALAD

Steps:

• Toss cucumber, shallot, 1 chile, and 1/4 cup lime juice in a medium bowl; season with salt and set cucumber salad aside. Heat oil in a large skillet over high heat. Add garlic and remaining chile and cook, stirring, until garlic is just beginning to turn golden, about 30 seconds. Add pork, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through, browned, and crisp in spots, 6–8 minutes. Add broth, soy sauce, fish sauce, and brown sugar and cook, scraping up any brown bits from the bottom of skillet, until liquid is almost completely evaporated, about 2 minutes. Mix in remaining 1/4 cup lime juice. Toss basil, cilantro, and mint in a medium bowl. Serve pork with herbs, lettuce, rice, lime wedges, and reserved cucumber salad alongside.

THAI-STYLE CRISPY BELLY PORK

Steps:

• Preheat oven to 180C/gas 4
• Take the belly pork and score the skin right through to the flesh. Score every half inch approx. Scoring through to the flesh will help later when dicing the meat.
• Place the pork into a non-stick roasting tray, cover the skin in ground course salt. Place into oven for approx. 1 hour or until skin is golden and crispy. Chop into half inch chunks.
• While pork is cooking, crush garlic, thinly chop ginger, dice onion, slice leek, and prepare bean sprouts for cooking in wok.
• Heat 1 tbsp of oil in wok add garlic, ginger, onion, leek and bean sprouts and cook until piping hot.
• Cook noodles according to packet instructions. Drain noodles thoroughly and add to the ingredients in wok along with the crispy chopped pork. Remove from heat, as noodles and pork should still be hot.
• Once removed from heat add soy sauce and honey. Toss well and serve.
• Drizzle remaining sauce from wok over food.
• Try using a Thai sweet chilli dipping sauce to add a little kick to dish

THAI CRISPY PORK

Steps:

• Score the skin on the belly of pork crossways with a sharp knife.
• Brush the skin with the vinegar and leave to dry. Repeat three times, then rub the pork skin with the salt.
• Cut the pork crossways into thin strips. Spread out the pork on a baking tray and cook in a preheated oven at 120°C/250°F/Gaslh for about 3 hours until completely dry.
• Heat the oil in a wok, add the pork strips in batches and deep-fry for about 5 minutes, or until the skin has crackled and is golden.