THAI-STYLE CRISPY PORK BELLY

Comfort & Craving

“Because food is never just food”

If you’re craving something rich, crispy, and deeply flavorful, this Thai-style crispy pork belly — known as moo saam chun tod nam pla — is exactly what you need. The secret? Fish sauce. It brings out the best in pork, adding that unmistakable umami depth.

Ingredients

1. 1 lb pork belly (boneless mid-belly, skin removed)
   
2. Cut into strips about 1” x ¾”
3. 1½ tbsp fish sauce
4. 1 tsp sugar
5. ½ tsp ground pepper

In a bowl, combine the pork with fish sauce, sugar, and pepper. Mix well and massage the marinade into the meat until all the liquid is absorbed.

In a separate bowl, mix:

1. 2 tbsp cornstarch
2. 2 tbsp all-purpose flour

Sprinkle this mixture over the pork, tossing to coat evenly. Let the pork sit for a few minutes so it absorbs the flour fully.

Heat enough oil for deep frying. Once hot:

1. First fry: Add pork and fry until lightly golden.
2. Remove from oil and let it rest. This step helps render some fat and improves texture.
3. Second fry: Return the pork to the hot oil and fry again until deeply golden and crispy.

Transfer to a paper towel to drain.

Crispy, savory, and packed with flavor — this dish goes perfectly with sticky rice, fresh vegetables, or as a crunchy appetizer with beer

MY LIVING WALL

What do I do when my climbers grow beyond the fence?

When I first planted these climbers, my plan was simple: let them cover this wall, since unlike the other side, the ivy here hasn’t filled in much. But plants don’t exactly follow our plans, do they? I blinked, and suddenly—they’ve raced above the fence, reaching higher as if they had their own secret destination.

Curious what to do, I asked Beauty, my ever-practical helper. Her answer was quick: “Just cut off the tops and plant them below.” Sensible, yes.

But then another thought crossed my mind: what if I let them be? What if I allowed these green adventurers to tumble over the fence, hanging and swaying in the breeze like they’re dancing on their own stage?

Sometimes I wonder—plants may not talk, but don’t they seem to have a mind of their own?

STEAMED SHRIMPS— BECAUSE FOOD IS NEVER JUST FOOD

Shrimps turned out so plump and juicy. I gave them a quick soak in wine, soy, oyster sauce, paprika, pepper, garlic and onion powder… just enough to let the flavors sink in.

A gentle steam, and in minutes the shrimps blushed that perfect pink-orange.

The dip of soy, minced spring onions and grated ginger made it more appetizing 

This dish was paired with a medley of colorful vegetables — simple, vibrant, and absolutely satisfying.