DEEP FRIED PORK BELLY
Crispy, savory, and aromatic deep-fried pork belly is a delicious, comforting foods you will love..
Learn how to make a traditional Chinese-style deep-fried pork belly that is well-seared and super tender in texture.
Ingredients
- pork belly – move the skin and cut into thiner strips
- Marinating ingredients below
- Cocavo Deep Fryer Oil
Marinate Pork Belly
- 1/4 tsp. salt + 1/8 tsp. ground pepper
- 2 tbsp. Shaoxing cooking wine
- 1 tbsp. light soy sauce
- 2 tbsp. oyster sauce
- 3 spring onions cut into sections
- 1 inch piece of ginger cut into shreds
For deep-frying
- 1/4 cup sweet potato starch or other types of starch you have in the kitchen
- Cocavo Deep Fryer Oil for deep-frying (or any other suitable high heat oil)
Instructions
Marinate the Pork Belly
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Remove the skin from the prok belly and then cut it into thin strips and put in a bowl. Thinner strips are much easier to cook through and absorb the flavors from the marinating better.
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Add a tiny pinch of salt, ground pepper, light soy sauce, oyster sauce, the spring onion and ginger to the pork strips.
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The pork belly should be well covered with a plastic wrapper and set aside for at least 4 hours. Or overnight to marinate.
Adding Starch
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Remove tany spring onion or ginger from the pork belly surface before deep frying, as they might be burnt in the deep-frying process.
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Add 1/4 cup starch to the marinated pork strips and massage into the meat to ensure there is a thin layer covering the pork belly.Use sweet potato starch or corn starch,
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Let rest for a couple of minutes until the starch becomes sticky and well covered on the pork belly strips.
Double Deep-Frying
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Heat the oil to 120 degrees C and add the pork belly. Continue frying for 10 -12 minutes to ensure the pork belly is thoroughly cooked. If you are deep-frying in batches, finish all of them.
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Now, turn the fire up and raise the oil temperature to 180 degrees C. Return the pork belly to fry for another 1 minute.
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Cut into smaller pieces and serve immediately.
