In Thailand, mu krop can be purchased ready made. It is eaten with a dipping sauce, or stir fried with vegetablee as in phat khana mu grop (Stir-fried Chinese Broccoli with Crispy Pork) ผักคะน้าหมูกรอบ.
4 ½ pounds of pork belly 3 tablespoons salt 3 tablespoons ground pepper ¼ cup water vegetable oil for deep-frying
Wash the pork and then boil until the skin is tender but still firm. Puncture the entire skin surface with the tines of a fork, sprinkle the surface of the pork with salt, pepper and vinegar, rinse with water and then allow to dry.
Place a wok on medium heat, pour in the oil, and when hot, deep-fry the pork until golden brown. Drain. Cut the pork lengthwise into strips, then crosswise into bite-size pieces.
คะน้าหมูกรอบ Stir-fried collard with crisp-fried pork