Delicious; deep-fried pork belly is as delicious as roast pork belly (having been marinated with the same ingredients; it is also as crunchy as roast pork. Deep-fried pork belly is easier to make as compared to roast pork belly.
Ingredients:
For marinating:
- 350 g pork belly
- 2 pcs preserved red bean curd and 2 tsp of the bean curd sauce.
- 1/2 tsp white pepper powder
- 1/2 tsp 5 spices powder
- 1/2 tsp salt
- 1 tbsp sesame oil
- 1 tbsp Shao Hsing Hua Tiao Chiew
- 1 tbsp oyster sauce
For coating
- 2 tbsp wheat flour
- 4 tbsp potato flour or rice flour (Potato flour gives the pork belly a better crunch.)
- Water, enough to make a slightly running paste
Instructions:
- The marinade. Mix the preserved red bean curd, white pepper powder, 5 spices powder, salt, sesame oil, Shao Hsing Hua Tiao Chiew and oyster sauce into a bowl. Mix them up well and set aside.
- Remove the skin of the pork belly, wash and cubed it.
- Add the pork belly pieces to the marinade. Stir till all the pieces are coated with the marinade.
- Let the pork belly sit in the refrigerator overnight.
- Mix the flour and water in a bowl into a batter.
- Heat up a kuali with cooking oil.
- When the oil is hot, dip the marinated pork into the batter and add to the kuali, piece by piece.
- Deep fry each piece till they are golden brown.
- Dish the ready ones onto a plate with lined with kitchen towel.
- Transfer them to a serving plate.
