Salt and Pepper Crispy Pork Belly

 

Ingredients:

280 g. pork belly (skin on, sliced about 1")

1 onion (peeled and sliced slightly thicker)

1 red chili (sliced)

1 sprig spring onion (sliced)

2 cloves garlic (peeled and sliced)

2 tbsp. potato starch

1 1/2 tbsp. unsalted butter

1/2 tsp. chicken stock granules

Dash of ground pepper

1/2 tsp. chili flakes

Cooking oil (for deep frying)

Marinade:

1 1/2 tsp. ginger (peeled and chopped)

2 cloves garlic (peeled and chopped)

1 tbsp. Shaoxing wine

1 egg 

Dash of salt

Dash of pepper

Methods:

1. In a bowl add pork belly and all the marinade ingredients.  Mix and aside to marinate for 20 minutes.
2. In a flat dish, add 2 tablespoons potato starch. Coat marinated pork in potato starch and set it aside.
3. In a heated pan, add enough cooking oil for deep frying.  Once the oil is hot enough, add in the coated pork belly one by one.  Do not over-crowd the pan.  If your pan is not large enough, deep fry it in two batches.  Once the sides of the pork belly are starting to brown, remove from oil onto a strainer.  Heat up the oil to high heat; put the pork belly back into the hot oil for second frying for more crispiness.  Once the pork belly has turn golden, remove from heat into the strainer and set aside.
4. In a clean heated wok, add butter, once starting to melt add in sliced garlic and onion, give it a quick stir; then add in spring onion and sliced chili,  continue to stir-fry; then add in chicken stock granules and ground pepper, and stir to mix them well.  Next, add in chili flakes and continue to stir-fry.  Finally, add in the fried pork belly, stir to combine; and off the heat.
5. Remove onto a dish.
6. Ready to serve with a plate of warm fluffy rice.

I adapted this recipe from Youtube by: hoon & elen's today cuisine with a slight adjustment to suit my cooking preference.