Chinese Fried Pork Belly

 

Ingredients:

250 g. pork belly/1 slab (remove skin and cut into 2-3 sections)

2 tbsp. plain flour

1 tbsp. rice flour

1 tbsp. cornflour

Marinade: (mix all ingredients in a small bowl)

1/2 cube red fermented bean curd (Nam Yee)

1/2 tbsp. garlic (chopped)

1/2 tsp. Shaoxing Wine

Dash of salt

1/2 tbsp. granulated sugar

1/2 tsp. fish sauce

1 tsp. light soy sauce

1/4 tsp. dark soy sauce

1/4 tsp. Chinese five spice powder

Ground white pepper (to taste)

Methods:

1. Place pork belly into a zip-lock bag.  Pour the marinade ingredients over the pork belly, remove air, zip and squish the bag to let the marinade cover the pork belly slices.  Place in the fridge overnight.  In between, I do squish the bag and turn it over to ensure even marination.
2. Bring the pork belly to room temperature at least 1 hour before cooking.
3. In a dish, mix the plain flour, rice flour and cornflour.
4. Lightly coat each side of the pork belly with flour mixture and set aside for 10 minutes.
5. Deep fry the pork belly slices until cooked through.  Remove from oil and place on kitchen paper to soak off excess oil.
6. Cut into bite-size pieces and serve! 

This recipe is adapted from 'bearnakedfood.com' with slight adjustment to suit my cooking preference.