How is Pork Skin used in Thai cooking?

Pork skin - cap moo - is pork rind fried or puffed until it's light, airy, and shatteringly crisp. It's eaten as a snack on its own, but in the North it really shines alongside nam prik - the chili dips - where you scoop and crunch through a bowl of relish with it. It's a defining part of a Northern Thai spread, all crackle and salt against the soft heat of the dip. Crisp texture is its whole appeal, so it's kept dry and added just before eating.

Can I cook with Pork Skin in a Chiang Mai cooking class?

Yes - we use Pork Skin in our hands-on classes. Explore them on our Cooking Classes page.

Pork Skin - Local Thai Proteins | Thai Akha Kitchen

Pork skin - cap moo - is pork rind fried or puffed until it's light, airy, and shatteringly crisp. It's eaten as a snack on its own, but in the North it…

Pork Skin - Local Thai Proteins | Thai Akha Kitchen Pork skin - cap moo - is pork rind fried or puffed until it's light, airy, and shatteringly crisp. It's eaten as a snack on its own, but in the North it…