For the crispiest of pork belly in Bangkok, Moo Krob Nai Sai is the place to go. Chinese immigrants, particularly those from Guangdong, brought the recipe for crispy belly pork a century ago. Although its origins remain Chinese, Thailand have taken it as their own and it's sold from street vendors and shophouses across the land, most often for lunch.
At Moo Krob Nai Sai, the layer of crackling is crisp and snaps without being chewy while the meat is tender, succulent and juicy. It's perfect just as it is, but for a more filling meal try with some steamed jasmine rice, a little fresh cucumber, some slices of cured Chinese sausage and smothered in a sticky barbecue sauce made from the dripping, some fermented soybean paste, dark soy sauce and tapioca flour. There's moo daeng, red marinated pork, at Moo Krob Nai Sai, but it's clearly overshadowed by belly pork.
The place is larger than your average Bangkok shophouse eatery. Expect lofty high ceilings, rows of metal tables, large menu wall signs in Thai and decor that wouldn't have looked out of place in the 1970s. Much of the cooking is done out front along the open-sided entrance where a glass display box proudly shows their moo krob (crispy pork) to passersby.
There's only breakfast and lunch here. They open early at 7am and by 2pm or whenever they sell out (which they often do), they're closed. Try to avoid the breakfast and lunch crowds, a visit mid-morning is best. A simple plate of rice and meat starts at 45 THB (around US $1.40), while larger sharing plates of just the crispy pork will set you back 140 THB (around US $4.30).