Som Tum Moo Grob Recipe

Prepare and blanch

Score the skin of the pork belly lightly in a crosshatch or parallel lines, taking care not to cut into the meat. Place pork belly in a pot and add water to cover by about 1 inch. Add 1 tablespoon white vinegar and 1/2 teaspoon kosher salt to the water. Bring to a gentle simmer and poach for 20 minutes to render some fat and tighten the skin. Remove pork belly and pat completely dry with paper towels. Chill in the refrigerator uncovered for at least 30 minutes (or up to overnight) to dry the skin and firm the meat.

Season and coat

Mix 1 teaspoon kosher salt with 1/2 teaspoon baking powder. Rub the meat side lightly with the salt (not the skin). Brush or wipe the skin clean and dry; do not add salt to the skin (the blanch and drying will help crisping).

Crisp by pan-frying or deep-frying

For deep-frying: heat neutral oil in a deep pot to 350°F (175°C). Cut pork belly into 1/2- to 3/4-inch strips. Fry in batches, skin-side down first, for 6–8 minutes until puffed and golden and an internal temperature reaches at least 165°F (74°C). Drain on a wire rack over a tray. For pan-frying (less oil): heat 2–3 tablespoons oil in a heavy skillet over medium-high. Place pieces skin-side down and press to ensure contact; cook 6–8 minutes until the skin is blistered and crisp, then flip and cook 2–3 minutes to finish. Let rest 5 minutes, then cut into bite-size pieces for the salad.

Prepare vegetables

Peel the green papaya, remove the seeds, and shred with a mandoline, box grater, or Thai shredder into thin matchsticks until you have about 3 cups. Shred the carrot and combine with the papaya in a large mixing bowl. Trim green beans and cut into 1-inch pieces. Slice the tomato into wedges. Chop or crush roasted peanuts coarsely and set aside.

Make dressing

In a mortar and pestle (or a small bowl if you don't have one), pound 3 garlic cloves with 3 chilies until coarsely mashed. Add 1 tablespoon palm sugar and continue to grind to dissolve slightly. Add 2 tablespoons fish sauce and 2 tablespoons fresh lime juice; stir or gently pound to combine. Taste and adjust: add up to 1/2 teaspoon light soy sauce if you want more savory saltiness, or additional lime/palm sugar to balance sweet-sour-salty. If using dried shrimp, add them crushed into the dressing now.

Combine and lightly pound

Place shredded papaya and carrot in the mortar (or large bowl). Add green beans and tomato wedges. Pour the dressing over the vegetables. Using the pestle or a spoon, lightly pound and toss the salad 6–10 times — enough to bruise the papaya slightly and allow the flavors to meld, but not so much that the veg is smashed. Add chopped roasted peanuts and toss to combine.

Adjust seasoning

Taste and adjust seasoning: more fish sauce for saltiness, lime for acidity, or palm sugar for sweetness. The classic balance is salty, sour, sweet, and spicy.

Arrange a bed of the papaya salad on a serving plate. Top generously with warm crispy pork belly pieces. Scatter extra chopped roasted peanuts and cilantro leaves on top. Serve immediately with cucumber slices and lime wedges on the side so diners can add more acidity if desired.