Khæbh̄mū, or khaep mu,  (Thai: แคบหมู, [kʰɛ̂:p mǔː, kʰɛ́p mǔː]), as crispy pork rinds are known in Thai cuisine, are a speciality of the northern Thai city of Chiang Mai.
One way of making khaep mu is to first cure the pork skin, with an attached layer of fat, in salt for several days, after which it is soaked in water for a couple of hours.
This ensures that the fat cells will expand, resulting in a "puffed skin" after cooking.
The slabs of belly fat are then slowly cooked at low heat in, preferably, lard but other animal fat and vegetable oil can also be used.
Similar to a confit, the pork thus treated can be stored.
The pork is then cut into smaller pieces and baked in an oven until perfectly crispy.
Another method of making the pork rinds again involves salting the pork skin, but instead of soaking it, the skin is hung out to dry in the sun after which it is sliced and deep-fried twice.
Yet another way to make this dish in Thailand is to first cut the pork skin into strips, then boil them in water after which they are thoroughly dried before being deep-fried.

Northern Thai people most often eat pork rinds together with different Thai chili pastes, such as nam phrik num (made with grilled green chili peppers) and nam phrik ong (made with dried chili peppers, tomato and minced pork).
It can also be eaten as a snack, either on its own, or with nam chim khaep mu, a dipping sauce made with lime juice, fresh chili peppers and a sweet chili paste.
It can also figure as an accompaniment to Thai dishes such as Nam ngiao and the famous Thai salad som tam or used crushed as an ingredient, for instance in sa makhuea, a northern Thai salad made with minced pork and Thai eggplant.
Khæbh̄mū, or khaep mu,  (Thai: แคบหมู, [kʰɛ̂:p mǔː, kʰɛ́p mǔː]), as crispy pork rinds are known in Thai cuisine, are a speciality of the northern Thai city of Chiang Mai. One way of making khaep mu is to first cure the pork skin, with an attached layer of fat, in salt for several days, after which it is soaked in water for a couple of hours. This ensures that the fat cells will expand, resulting in a "puffed skin" after cooking. The slabs of belly fat are then slowly cooked at low heat in, preferably, lard but other animal fat and vegetable oil can also be used. Similar to a confit, the pork thus treated can be stored. The pork is then cut into smaller pieces and baked in an oven until perfectly crispy. Another method of making the pork rinds again involves salting the pork skin, but instead of soaking it, the skin is hung out to dry in the sun after which it is sliced and deep-fried twice. Yet another way to make this dish in Thailand is to first cut the pork skin into strips, then boil them in water after which they are thoroughly dried before being deep-fried.
Northern Thai people most often eat pork rinds together with different Thai chili pastes, such as nam phrik num (made with grilled green chili peppers) and nam phrik ong (made with dried chili peppers, tomato and minced pork). It can also be eaten as a snack, either on its own, or with nam chim khaep mu, a dipping sauce made with lime juice, fresh chili peppers and a sweet chili paste. It can also figure as an accompaniment to Thai dishes such as Nam ngiao and the famous Thai salad som tam or used crushed as an ingredient, for instance in sa makhuea, a northern Thai salad made with minced pork and Thai eggplant.
Pork rind