Trang Roast Pork Guide: Why It’s Famous & Where to Buy

This is the heart of the city’s breakfast scene and your best first stop for authentic Moo Yang Trang. Dozens of roasters supply vendors here, and the most popular stalls often start carving soon after dawn and sell out by mid-morning. Use your senses, look for a glossy, deep-amber rind without burnt patches, and listen for that telltale crackle when the vendor taps the skin. Ask for a mixed portion, some lean, some fatty, and a few shards of pure crackling, then add a small bag of the light, tangy-sweet dipping sauce. Expect queues on weekends and holidays, since locals buy by the kilo for family spreads. If you’re continuing onward to the islands or returning to the airport, most stalls will double-wrap, which helps the skin stay crisp for a few hours. Cash is still king, though many vendors also accept Thai QR payments.

Around first light, the streets near the railway station in central Trang come alive with breakfast carts, and it’s common to find one or two roast-pork vendors setting up to catch commuters. Quality varies, so use the quick checks, glossy rind, audible crackle when tapped, and freshly chopped portions. These stalls are ideal if you’re arriving on an early train or staying nearby and want a quick bite without walking to the main market. Don’t be shy about asking for a custom mix of lean and fatty slices, plus a small bag of dip. If you’re continuing by rail, a half-kilo packed with vented wrapping holds up well for a few hours of travel. Because supply is limited, everything moves fast, and by 8–9 am there may be little left beyond scraps of crackling, which, to be fair, make a fantastic snack on their own.

Kantang, a charming riverside town southwest of Trang city, has a surprisingly strong roast-pork scene for its size. The morning market near the old shophouses hums to life before sunrise, with vendors unloading freshly roasted pigs and sharpening cleavers. Quality here is consistently high, and lines move fast because the slicing is done to order. Aim for an early visit if you’re day-tripping to the century-old train station or the coastal piers, and grab a half-kilo to share. The Kantang profile tends to be classic Trang, a subtle five-spice perfume, slightly sweet glaze, and clean pork flavor from slow charcoal roasting. Pair with sticky rice or Chinese buns from neighboring stalls for a complete breakfast. Prices are typically similar to Trang city markets and can run a touch lower midweek. Bring small bills and a reusable bag if you plan to buy in bulk.

Small but mighty, Yan Ta Khao’s morning market serves nearby villages and often has one or two standout roast-pork vendors. The atmosphere is unhurried, which makes it perfect for first-timers who want to chat with the seller and learn how they judge doneness and skin quality. Look for an even, lacquered sheen and request a sample crisp to test the crackle, many vendors happily oblige. Portions here are typically generous, and you can ask the butcher to include extra skin shards in your bag if they’re trimming. Because supply is limited, weekends can see quick sell-outs, especially on merit-making days and holidays. Combine your visit with a stop at a local coffee stall for a proper Trang breakfast pairing. If you plan to carry the pork farther afield, ask for double paper-wrapping before the final plastic to protect the crackling from steam.