The History and Secrets of Thailand's Legendary Crispy Pork
ฝัง
- เผยแพร่เมื่อ 30 พ.ค. 2024
- This week, we explore the best versions of Thailand's beloved crispy pork, and trace the links to Cantonese roasted meats. And most of all, we overdo it on some of the world's best pork belly- because as most people here will tell you, everything's better with Moo Krob. Thanks to @ChineseCookingDemystified and @theroamingcook for joining us for this video. So much fun as always.
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Please consider supporting OTR on Patreon and thanks so much to anyone who does; your support truly keeps us going. / otrontheroad
Website: www.OTRontheroad.com
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0:00 - Introduction
1:18 - The Pig of Wall Street
4:37 - Guay Jub Mr. Jo
6:55 - Chef Gaa's Secrets
9:27 - Adam Service
10:25 - Five Sisters and Two TH-camrs
13:22 - Mrs. Ju
14:44 - The Connection
18:14 - Khao Moo Daeng
20:35 - Prachak Roast Duck
23:09 - Hong Kong and Siu Yuk
26:39 - Chinese Cooking Demystified
28:53 - Technique
32:58 - What Makes Moo Krob Special
35:55 - Everything's Better with Moo Krob
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Video Credits:
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Here are the location pins for this week:
1. Guay Jub Mr. Jo: maps.app.goo.gl/9oCCkKXq9UgyR3AGA
2. Chef Gaa: maps.app.goo.gl/Ty1bWFAzPStw118L7
3. Five Sisters: maps.app.goo.gl/EDxCa2cjpKSbsYQs7
4. Mrs. Ju: maps.app.goo.gl/Ps2CBhE5sYe5srnA7
5. Prachak Roast Duck: maps.app.goo.gl/ZwDz1oHRN7c9uArt7
6. Wah! Char Siu: maps.app.goo.gl/9jshg8NE3xa1JYFC9
7. Moo Krob Alley: maps.app.goo.gl/WfWSj1GFkSKLChMG8
Cheers all and thanks as always for your support (of our channel and these restaurants).
Please add Kajohn Restaurant moo krob on the list. Just ate there like 2 hours ago. It's crazy delicious, best I have had in Bangkok
@@luckyluckylucky875 had it pinned forever to check out. Will definitely make it a priority
Ooh yum. Makes me want to go back to Thailand
Hey, I really love your work and I had been binge watching it non-stop and it had quickly became one of my favorite youtube channel of all time. I have one feedback though - I wish you guys can stop giving mike chen attention and stop featuring clips from his videos, Mike Chen is actively involved in spreading pseudo-science and involvement in far-right groups like the falun gong cult that is its own can of worms to open. Even as a food channel, over the years Mike had shown that his insights into food is heavily limited, being unable to appreciate anything that isn't doused in chilli oil and vinegar or in overwhelming volume.
@@syaosakucouple I have literally no idea who that is, but will keep an eye out
It still blows my mind that I get to come on a channel that’s better than anything on tv or any subscription service on the planet! That was an absolute pleasure my friend!
We could literally do this together every week and I’d be pumped about it
@@OTRontheroad 100 percent!
I heartily agree with this! But it’s not like you aren’t putting out great videos yourself, Gary!!! 😎 you guys are the bosses of the Bangkok food scene! 💪
Absolutely right Gary - " better than anything on tv or any subscription service on the planet". I totally agree
Can't agree more!!! 👍👍
Moo Krob is a cult in Thailand 😂
During pandamic lockdown everybody rush to buy airfryer and try to make diy moo krob.
That's amazing and so damn good LOL
Nice to see The Roaming Cook and Chinese Cooking Demystified featured here and the friendship between you guys. 👍
You know while they’re known with the same name there’s a different version of the dish known as _kway chap_ in Malaysia/Singapore, and there’s also a distinct style we call _kwe cap_ in my country Indonesia, but my favorite is still the _guay jub_ that I had in Chiang Mai 🤤
What they call _khao moo daeng_ in Thailand is similar to what we call _nasi campur_ in Indonesia which usually comes with BBQ pork, crispy pork belly, egg, pork sausage, and other condiments. Each region has its own version, like in my island Borneo we like to pour some sort of a viscous gravy over the rice which wouldn’t sit well with people from Sumatra or Java 😁
But if we’re talking about crispy pork belly itself, nothing can really beat authentic Cantonese-style _siu yuk_ amirite. Every time I have our own version of _sio bak_ in Indonesia, I long for the ones in Hong Kong 😭
That's fascinating- I didn't even consider the Nasi Campur connection to Khao Moo Daeng (obviously it's derived from HK Siu Mei) because I'd never known about the versions with the thick gravy. I'm only familiar with the cafeteria stuff in Sumatra. Really cool to know and need to explore Borneo for sure.
@@OTRontheroad yeah, I kind of have guessed that you’d be familiar with _nasi campur_ Medan-style, which is popular around the country. Indonesians from outside of Borneo are usually annoyed because in West Kalimantan cities like Pontianak and Singkawang they usually call their version of _nasi campur_ simply as _nasi ayam_ which means “chicken rice” despite the dish being 80% pork 😂 Yes, please come and visit us one of these days!
37:20 That noodle dish is called "Suki" (สุกี้) and yes, it is another rabbit hole you could definitely dive down. Like any Thai Noodle dish, you have a wet and dry version, and funnily enough, for the longest time, it is what Thais would refer to if you ever talk to them about the Japanese Sukiyaki. Apparently, although both of them refer to very similar hotpot dishes, they were developed completely separately and the naming convention is just a coincidence, but stranger is that both of these dishes names have very unclear origins.
Maybe all originally from immigration from Fujian or GuangDong of China
I don’t think it’s suki , it called “pad muen lee “ “ten thousand li stir fried “ it’s unique dish from samyan Chula area which the restaurant in the video “ crispy pork alley” trok mukrob situated. It combines chopped chili-garlic grass noodles thai sweet chili paste and green veg. I’m Chula student so I’ve been trying to this dish for an age from several places around here it’s must to try 😊
The way you narrate moo krob is as crispy, as delicious and as juicy as the pork belly itself. Amazing stuff as always.
Hah, thank you!
I actually wondered if you and Chinese Cooking Demystified were the same person because your voices are kinda similar. Glad I got that cleared up!
In the previous video about how he ended up in Thailand is really wild.
His knowledge in Chinese food also complements Thai food really well.
The pursuit of the best Moo Krob is endless, and has been for me for 15 years. Just last week I discovered a new variation at Ruam Chok market in Chiang Mai, clay pot roasted which makes it a little dry but very tasty! The sweet sticky nam jim provided made up for any lack of moisture!
One of me and my friend's favourite Mookrob is at Nai Sai's (หมูแดงนายไซ). The shop located on Prachachuen rd. And has been cooking this masterpiece for (I believe) more than 40 years. They can somehow make super crispy skin with falling apart meat, and you always have to wash all those fat down with their soup menu, my favorite being chicken leg soup. The rice is not the best tho but overall 10/10.
Oh my goodness that place looks epic. Believe it or not I've actually had it pinned on my Google Map for ages- probably since before we even started the channel. I guess the only real reason I haven't been is that usually I'm around Pracha Chuen area on the later side, and they close by 3 PM (we go there fairly frequently to visit our friend's bar, United People's Brewery). Lots of good food in that area. I'll make sure we get there.
My favourite place too
In Thailand we have a lot of phrases such as, everything not better than crispy pork(หมูกรอบคือที่สุด), moo kata will heal everything(หมูกะทะจะเยียวยาทุกสิ่ง),
Minced pork with basil and fried-egg are a desperate menu(กะเพราหมูสับไข่ดาวคือเมนูสิ้นคิดหรือหมายถึงคิดไม่ออกว่าจะกินอะไรก็กะเพราหมูสับไข่ดาว).
It’s always fascinating to see the evolution of food across the region and how it gains localised identity.
While I live on the Malaysian side of Borneo which has the standard Moo Krob roast/fried pork with less “skin bubbles” served on the side with rice and blended vinegared chillies, a hop across the border to Indonesian Borneo its packaged into Nasi Campur Babi (Khao Moo Deng), a hodgepodge of meats on rice which is uncommon on the Malaysian side.
The same goes for Guay Jub, what we call Kueh Chap in Sarawak but without the crispy pork, turns into Kwee Kia Theng across the border in Pontianak, but served with boiled groundnuts!
Love this episode!
This is a fantastic comment and the 2nd one talking about Borneo-style Nasi Campur. I'm completely fascinated as this isn't something I knew existed until tonight (even after living in Indonesia- Sumatra). Can't wait to try it.
Wah, a man of culture who appreciates _nasi campur_ on our side of Borneo! 👍 BTW we have both _kwe cap_ and _kwe kia theng_ which are distinct from each other but I understand that the latter is more similar to what you call _kway chap_ in Malaysia.
@@KilanEatsandDrinks I had kwee Kia theng by accident in Ponti, by randomly pointing at the menu in a small alley a long time ago. I still remember how it tastes, so good!
@@johnmaynardinBorneo nice! Did you know that we also like to swap the rice noodles in _kwe kia theng_ to Indomie (or any other instant noodles)? 😁
Kway Chap is Teochew dialect for 粿汁. Different names because of different Chinese immigrants groups making slightly different versions of the food.
as always what a video! i am watching a lot of food content on youtube, but OTR is over the top. how you tell the connection about food, culture and people is amazing. to see, where the dish comes from, how it transforms and goes all over the world. looking forward to more!
I happen to be a vegetarian and still love all videos of this channel!
This channel is so good, I just spent 7 weeks in Thailand before Christmas and I can’t wait to go back 😢
Huh I just had Congee tom yum with Moo Krob and it somehow amazingly goes together. Everything is really better with Moo Krob.
"Everything is better with moo krob" 🥰🥰
This felt like a journey. Halfway through the video, I was confused if I was still watching the same video. I feel immersed in the world of crunchy skin, soft rich fat, and juicy porky goodness.
My God do I love pork belly, I'm glad it's universal ❤
I've been waiting impatiently for this video. Very well done - I really loved it! My saying is "You can Kaprao everything - but everything tastes better with Moo Krob" ;-)
The way you guys sound so similar is crazy
I assume you mean me and Gary?
@@OTRontheroad You and Chris
I was kidding. We get that a lot. I don’t really see it but it seems like everyone else does (even daria)
i was literally about to comment "you sound like the brother of that guy from chinese cooking demystified" and not 2 minutes later you brought the guy up and even showed him to me on camera. i felt like god was watching me and waiting. you two deliver your lines in the same exact ways with the same exact quirks. did you grow up together or something?
Hah it's always entertaining how many people have said something similar. I don't know- I guess a combination of 1) we've spent a lot of time together over the last thirteen or fourteen years, so I'm sure some things have rubbed off, but mostly 2) we're both American guys around the same age from the same part of the country (mid-Atlantic region) and it's just I guess a regional diction. I don't know, I don't hear it. But a lot of people seem to (including Daria)
Check out Lechon Kawali and Bagnet for the Filipino version of this. Really interested in how the preparation of the same cut of meat has diverged all over the continent or even the world in general.
Echoing all the other positive comments here about your content and quality - you guys deserve 500k+ subs. and I hope you get there quickly and then get to 1 mil.
Best work again! But now you gotta do Moo Krata too. Every Thai knows while everything's better with Moo Krob, Moo Krata heals all XD
Always a best food documentary channel. I like how it starts with one sentence "Everything is better with Moo-Krob" then find its root and make it the conclusion of the episode.
You give the main stream media a good run for the money. Amazing documentary! Thank you for sharing!
Moo krob are the best and documentary about moo krob also the best 😋😋
Moo Krob makes the world goes round 🎉
Netflix hire him now!!! love your contents so much.keep it up 🎉🎉
my god, now I want pork belly. I love pork and that is best kind of food pr0n. I also love chinese food demystified.
Here in the States, especially Texas, its 9.95/lb and 30 bucks for a whole roast duck. In my household, unless we're in town close by the Chinese restaurants, we order roast duck and crispy pork and other Chinese foods...lol
Now this is a mouth watering documentary!!! Everything is better with Moo Krob!
Nice, another Chinese-Thai dish. Tbh , without otr, I wouldn’t have known how much Chinese influence there really is. There’s a lot but I didn’t expect this much.
Also, I just suddenly remembered one common dish with unknown origin along the same vein as moo krob and oyster omelet. Can you make a video about rad na? I do really wonder where it comes from lol, the gooey fermented soy soup with thick flat noodles and sometimes even fried, with pork and vegetables. It’s clearly Chinese but how did it even become a thing and how is it so common? Just wondering. could be a cool video!
Rad Na and Stir-fry Sukiyaki is so underrated. Need more recognition.
Interesting that you're not the first person to request a story on Rad Na. It's actually been quite a few people. I'll get to work on some research. And yes, there's a lot of Chinese influence (although disproportionately in Bangkok, more than the rest of Thailand). However I'd also say that I have a number of friends from Hong Kong who would very clearly prefer to say this is Cantonese (and not Chinese.)
Congratulations, now you look at modern Thai dishes in new light and appreciate the culture and changes in the past 100 or so years that make our cuisines fascinating. There are many more Thai-chinese dishes for OTR to dick throug, like ปลาทอดน้ำปลา, ผัดผงกระหรี่ and อาหารร้านข้าวต้ม
But I hope one day OTR will dip into regional cuisine too. Since it's another hard to dig history that we.... Thais take it for granted since Rama the 5th and Phiboon songkram era. 🎉🎉
@@OTRontheroadWish the political aspect doesn't have to be in everything.
Cantonese are Chinese. Cantonese are from Canton, China.@@OTRontheroad
EPIC!- Great video, story and editing.. now I'm hungry... again
I came here after seeing a review of this channel on the Facebook page. We are cheering for you from Myanmar.
I LOVE MOO KROB, I have it everyday, and if I had to choose a single dish for the rest of my life, it would be moo krob.
Im Thai, and I totally agreed with you. Everything is better with Moo Krob(หมูกรอบ) !!!
Most detailed food documentaries on the entire internet fr!!!
I randomly found this clip at midnight and I am hungry right now 😂
Anyway, I confirm that everything will getting better with Moo Krob. No matter how bad things happen, after eat Moo Krob it helps. 🐷
This channel’s videos quality and information are worth to call documentary for people who want to know and study
Seeing where the restaurant is and its ingredients, that unnamed noodle dish is probably Pad Muen Li (ผัดหมื่นลี้, Ten Thousand Chinese Mile Stir Fry,) usually made with glass noodle, egg, nam prik pao, and a veggie like gai lan. It's a dish that would fit with your college kid video because it's created there in Sam Yan to serve the Chulalongkorn University students. I don't think you'd be able to find it anywhere else besides that area.
Wow! That's something I had no idea about. Thank you for the cool story!
If I remember correctly the Mookrob wildspread through out Thailand just happen around 20 years ago. Whem I was kid Mookrob usually belong to its specialty resturant or stall like kuaychub or khaomoodang. Then its begin to get everywhere later. Nowsday even อาหารตามสั่ง (food by ordered) has their own mookrob even its not as good as the specialize one but people still love them.
it's thai style Chinese food
LOVED this
Its easy to distinguish between Chinese crispy pork belly and Thai crispy pork belly is the Chinese version served with very thin crispy part but for the Thai version is far more bigger
I would buy that tshirt! Everything is better with moo krob
Hah! Friends of mine are adamant that we make a run of those one day. If we do any "merch" that will be the first thing for sure.
@@OTRontheroad If you put up a google form to capture interest, I'm sure you can start production tomorrow, haha.
Everything better with Moo Krob same as Moo Kata will heal you everything.
Thai motto🎉❤
I really like the concept of your channel. Keep up the good work!
So awesome great insight..cheers!
Thank you. This was superb.
walking around side streets, often you'd see moo krob drying in the sun in baskets for the ร้านตามสั่ง
common scene at lunch hours is the regular turning up and only for the chef to reply that moo krob has ran out
I loved your analysis....keep going
very informative documentary. thank you
Oh my god, this all looks heavenly. Pork is such a flavorful protein and it looks like these folks have mastered cooking it.
I love food history and culture thankyou for putting so much effort into these vids
Fantastic, it’s quite enjoyable watching you try all these different versions and contemporary mixtures by local eateries takes on the classics.I hope your gym membership is up to date, rock on bud, another exceptional production from OTR......
My man....my channel.
If i move to Thailand sone day...i positively blame you whole heartedly...
Favorite Thai food channel by far!
I pranked my muslim friends to eat kaprao moo krob (stir fried holy basil with crispy pork) when i was in middle school. he ended up loving it and had to hide this from his parent. lol. later he quit Islam. I was so proud helping him.
That’s not a respectful prank.
@@toyshanger8945 it's not prank. i just helped free him from this crazy cult. he lives a happy life nowsaday without Islam. he might not be so happy if he didn't quit.
@@toyshanger8945 My father pranked his mother with bacon the same way. When she got mad at him he said no thunderbolt came down and struck her. You can tell all the personalities apart in my family by who laughed like crazy and who, like you, is a stuck up wet blanket hahahahahaah
Man! I love this channel so much, I'm surprised that the Food channel did not sign you up yet, the quality of your production is so much better than some of the content on the Food Channel. Wishing you the best!
I didn’t skip the ad. I let the 2 ads run back to back for my favorite Netflix style TH-camr! 👍
The Cantonese cuisine developed in an environment without a lot of spices available. Green onion, garlic, ginger, cilantro, and that's pretty much all of it, compared to the variety you would find in a Thai kitchen, or even just other parts of China. That's why Cantonese people play around with using heat and techniques to enhance the flavors and textures of food. Crispy skin duck and roast pork belly are perfect examples of that.
I m here in Sweden now,order moo krob weekly and soon shall follow you from this tape for enjoy Christy pork❤🙏
Well I'm in Bangkok right now, eating pork belly ALL the time😅
Happy New Year to all and @OTR. I know that I've said this about most of your videos but "this is my favorite video". I miss eating Guey Jub with my uncle.
you have a way of describing the experiences that no other youtubers that I have seen had done. Keep it up! I learn good english along the way too.
Masterfully made... I binged watched your channel a few months back and have been eagerly awaiting your new videos. So well made. I hope you hit 100k soon and a million eventually.
Again you make us hungry but explain why we love this so much Thank You
awesome! ya man,, I am getting ready for a food tour Bangkok
thank your for all the work,and,,, thank you for this!!
Awesome to see Chris from Chinese cooking demystified!!
Love to watch you and Gary!
Great video! I’ll have some Moo Krob in Bangkok today.
Great job 👏 nice video
Love your channel...true and honest to the core. You appreciation and unbiased commentaries and comparison is refreshing. Now I am hungry!!!
Watching this while eating dinner
Edit: just finished watching. Chris and Steph’s Siu yuk recipe is so good. Made it multiple times during Covid lockdowns and for friend’s gathering.
The toughest part is the whole salt bake
That's awesome! Yeah I saw Chris throughout the process of making that video and decided I would never make it myself, ever. But that's really cool that you've done it!
@@OTRontheroad it’s easy if u follow the recipe but fuck that 2 day recipe is hell haha.
That’s why sometimes I end up make a variant of moo Krob or lechon Kawali (seasoned with the same five spice mix) cause it’s much easier to just deep fry.
You mentioned how pork belly is used in Adobo in the Philippines but over here there's actually kind of an equivalent dish to Moo Krob. It's called Pork Bagnet which like Moo Krob, is a fried pork belly where the it's first boiled and seasoned then double fried to achieve that super crispy texture of the skin. And like Moo Krob it can be had on its own or integrated into various dishes. There's variations of sisig, kare kare, and other dishes that have bagnet as the meat.
You almost get to 100K sub! Hooray!!
I find myself waiting expectantly for your 'next video' and am never disappointed. I now have the enviable problem of ticking off at least 10 spots while we are in Bkk. One week on the front end could take care of a bunch, but, I could also add to the list. Can't wait to hit some of the spots I would never have known about without your teams great content. Thank you!
KrungThep here we come!
That's what I was asking for !!!
All I wanna know is who made the editorial choice to keep the shot of "The Dawning of Realization" on Adam's face at 15:29, RE: Guay Jub. Priceless :D
I'm collecting a list of your location pins for my next visit to BKK.
BRAVO!!!!I love your channel !
Prachak is one of my favorite restaurant too, they can cook crab fried rice really nice too.
Really interesting topic. 😮🤩👍🇹🇭
When i was young there's a staple Thai dish "Stir Fried Gai Lan with Pork" but now "... with Moo Krob" ONLY. 😅🤤☺️
"Mai Krob Mai Kin" 😁😍🤭
Everything's better with Moo Krob.... Agreed! 😆
I got into pattaya last night, ...i know what im having tonight, cheers , good vid
Ha cheers. Have you watched our Pattaya video? That should also be a pretty good starting point I hope
This channel blows me away... even for someone who doesn't eat pork! Thx so much Adam...
This channel is an amazing place to find places to eat that you didn’t know about. Most of these places are located nearby where I go everyday!
Thanks for the education on this wonderful food. Walked to Chef Gaa’s house from the Emsphere area a couple of days ago and enjoyed that 60 bht dish!😊
I am the thai person who really enjoy your content I love how you present thai food and I love that I know a lot of thing about my own country foodie and stuff more Thnk you for creating all of the thai food history
absolutely my favorite dish from my HK days until now. Mouth watering to the max. Been remiss in checking your latest videos and am so glad I checked the one which has got to be a favorite!! Thanks so much team Adam!
恭喜发财 and hope you're well! Been wondering where you've been. Good to hear from you as always.
I always say that anything worth cooking and eating is worth doing with garlic. I guess I should add that anything you cook or eat will only get better with pork belly/bacon. I use it in most of my cooking whether it be Asian or Italian American or whatever. Glad you got together with Gary on this one also, always a good way to find the best eats outside of the tourist centers; if either of you ever decide to do a recipe/history/talkstory book, it might be a good idea to team up on one together. I'd definitely be interested.
In the 7 or 8 trips I made to Thailand in my youth, I never tried Moo Krob. Despite all the praises, I am kind of averse to eating fat so I probably wouldn't have liked it. I always buy the leanest bacon I can find and then cut any fat I consider excessive off that already lean bacon. I love pork but only eat cuts like pork loin and and tenderloin, which are exceptionally lean. I can't imagine eating as much fat as you did on this day. Still, another really interesting video on the history of a Thai dish.
Great content as always. Frothing for some moo krob! I'd love to see an episode on nasi Padang one day 🤤
One of the best in YT.
eventhough i cannot eat pork..im still enjoying watching this...damn 😂
Nice
Nakhon Pathom mentioned. let's go!
You skipped right over Spain in the intro. In southern Spain they make them from Iberico pork (the best pork on earth) they have a huge festival every year in Cadiz where they make “Chicharrones De Cádiz”
I've had as much mookrob as anybody in Thailand, but the best I've had was at a restaurant near Bến Thành market in Saigon, Vietnam. They smoke it then bake it rather than deep fry it. Super tasty and quite lean so you can eat a few more😋
I will add that high on my list of things to track down. Cheers. If you can find a pin for approx where it is, shoot it here!
@@OTRontheroad
Here, by the way, I didn’t eat it on its own, but it comes with the dish called Bún mắm, a noodle soup made with fermented fish sauce topped with mookrob and seafood. Tastes similar to Penang laksa but with no herbs and less funky
maps.app.goo.gl/t6oNvnQ7n1QDZFoh8?g_st=ic
Looking at the siu yuk & siu mei techniques, the roasting & apollo ovens look kinda like tandoor ovens (not just of northern India, but also elsewhere in South & Central Asia) & could work nicely for baking other stuff. Also, how well could achiote/annatto powder (not the paste, since that would give a different color) work for the roast meat if used in place of food coloring?
Another top notch video, you and your team are doing a great service for Thai food and it's history. I have 1 question though why do you film it all in 1 day and eat so much that by the end you are struggling to finish?
Hah we're still a new channel trying to make TH-cam videos as fast as we can, to stay on our timeline we can really only do one day per shoot unless we absolutely have to stretch it out.