Crispy Garlic Pork Belly

Ingredients:
350g pork belly (cut into strips)
1 piece fermented red bean curd
1 tbsp shaoxing wine
1 tbsp cornflour
3 cloves garlic (minced)
1/2 sugar
1/2 tsp salt

Methods:

1. Add all the marinade ingredients in a bowl, mash the fermented red bean curd with a fork and mix to combine.
2. Combine pork belly with the marinade in a zip lock bag and let it marinate for few hours (the longer the better), best if overnight in the fridge.
3. Before cooking bring out the marinated pork belly from the fridge and allow to come to room temperature.
4. Heat up oil in a flat pan (oil to cover the whole bottom of pan), and pan-fry pork belly, turning over from time to time until cooked.
5. Dish and drain.
6. Cut pork belly into thicker slices and serve.

Note: I serve this pork belly slices with the Hainanese Chicken Rice Chili Sauce, recipe from my previous blog.  It also goes well with my Sambal Belachan (Shrimp Paste), for the recipe click here.

Recipe adapted from MiMi Bakery House.