Deep-Fried Pork Belly

The crunchy, salty and aromatic fried pork bacon is one of my most comfortable foods. We will learn to create a traditional Chinese -style fried pork bacon which is wealthy and super tender in the consistency.

As a pork belly lover, I always look for creative recipes. Pork bacon, also known as five -layered meat, is the best part for me as it is well marted with a perfect relationship of lean and fat meat. It is ideal for dishes to fry, stewed or brazing.

There are many ways to cook pork bacon. Traditionally, we have Sichuan -style pork bacon fry and the famous Cantonese crunchy pork bacon. So, a more popular fried crunchy belly becomes another star. By the way, pork bacon can also be steam in various ways, including Sichuan -style pork bacon with rice and steam pork belly with preserved vegetables.

You may ask you the taste of fried pork bacon and if it will have an oily flavor. My answer is no. Ben-bobble pork bacon bites have a strong and crunchy shell that brings a strong aromatic flavor, while the internal part can melt in your mouth.

Why should we fry the pork belly twice?

If you are familiar with Chinese cuisine, you could already discover that we use the double method of deep refrigeration in the most Frigenti recipes. This technique allows us to create exceptionally crunchy shells with tender interiors. Let’s see the reason for each of the phases.

In the first phase, we usually fridge at a lower temperature for more to ensure that the interiors are not dried while keeping the humidity; At the same time, insured The ingredients are cooked through.

So, the ingredient is fried again for a very short time. The high temperature quickly does the most crunchy external shell without affecting the internal side.

Marin the pork bacon

I will call the marinade of the pork bacon the most essential part of this dish. Traditionally, we all use a special ingredient, a curd of fermented beans, in the marinade for two purposes. Firstly, it gives the pork belly a perfect salty base. Secondly, he also adds a fascinating red color, similar to the famous Cantonese Char Siu.

Time is another essential factor. To make the interior of the pork belly and full of tastes, I highly recommend marinating it for at least 4 hours or even during the night.

Unlike other crunchy recipes of the pork belly, this fried pork bacon is slightly floured, which can help expand the crunchy shell.

Red bean curd sauce

You may ask where the beautiful color comes from. It is from a sauce called red beans curd sauce, which is used in the marinade.

The curd sauce of red beans, also known as the red fermented tofu sauce, is made of soybean and red yeast rice. The red yeast rice plays the role of a deep reddish color. As a fermented sauce, it has a soft and fermented tanks with a salty -based taste.

If you don’t have a curd of red beans, Replace this part with oyster sauce.

Step instructions step

Choose well -marked pork bacon. Remove the skin and then cut it into thin stripes. The thicker strips are much easier to cook and will better absorb the flavors from the marinade.

Add a small pinch of salt and pepper, light soy sauce, oyster sauce, shallot, ginger and red beans curd sauce. If you do not want to find red beans curd sauce, jump and increase the amount of oyster sauce.

The marinated pork bacon should be well covered with a plastic wrapping and set aside for at least 4 hours. Or during the night.

Remove the ginger of pork bacon and the shallot from the surface before fryingsince they could be burned in the deep refrigeration process.

Add 1/4 cup of starch and massage to ensure that the thin layer covers the pork bacon. I use sweet potato starch, my best choice for fried dishes. But corn starch or even flour work if these ingredients are difficult to find. Oops, I shared instructions on how to prepare this sweet potato starch at home. And that’s how you can use them.

Message for a few minutes until the starch becomes sticky and well covered on the strips of pork bacon.

Heat the oil at 120 degrees C and add the pork bacon. Continue to fry for 10-12 minutes to make sure that the pork bacon is carefully cooked. If you are frying in lots, you all end.

Now, raise the heat and increase the oil temperature at 180 degrees C. Return the pork bacon to fry for another 30 minute.

Transfer, drainer of the extra oil and cut it into small pieces. Here we are: super crunchy on the shell and tender inside the fried pork belly.