Yummy Crispy Pork Belly
I found the original recipe on the internet at Hot Thai Kitchen. There is a great video online. It is so good—it's like, "If there is no pork belly in heaven, I'm not going." This is my version of this great recipe.
It is easy and tastes so good. It is a two-step process, but do not let that scare you away.
I get the pork belly from our local Costco store. It is usually sliced into 1-inch-thick slices. The rind is usually removed, but you will have to remove it if this is not the case.
Ingredients:
- 454 grams or 1 lb of pork belly chunks, sliced into 1 inch by 3/4 inch.
- 2 tbsp of Fish Oil
- 2 tbsp of Sugar
- 1 tsp of white pepper.
- ¼ cup or 30 grams of flour
- ¼ cup or 30 grams of cornstarch
Start heating your oil for deep frying. I like using a medium-sized saucepan with high sides so it does not splatter all over my stove. You want the oil to be around 350° F or 175° C.
If the rind is not removed, remember to do this first, and if pork belly is not sliced for you, you will have to slice it into 1-inch strips. Then, cut the other way into ½ - 1-inch chunks. I aim for ¾ inch chunks.
Add the fish sauce, pepper, and sugar to a medium-sized bowl and mix until the sugar is dissolved. Add the pork belly chunks and toss well until all the liquid is absorbed.
In a small bowl, mix the cornstarch and flour. Add the pork chunks and toss well, making sure every piece is coated and not sticking together.
Fry in two or three batches for two minutes. Remove from oil and set aside to cool.
Once cooled, you will fry a second time. The reason for a second fry is that if you fried them a longer time the first time to get them more crispy, they would overcook inside.
For the second fry, raise the oil to 380 and fry for about 2 minutes. If it looks nicely browned after 1.5 minutes, remove it to a cookie sheet with a paper towel.
Please let it cool for about 5 minutes, or you might burn the inside of your mouth.
I love to serve this as an appetizer with a cool beer...
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