Most people have never even heard of fried pork belly let alone tasted it. This recipe is Malaysian and is absolutely delicious! I like to serve it up with steamed Jasmine rice and some Chinese broccoli (gai-lan).
Here's your ingredients:
1 pound of pork belly
1 teaspoon of Spiced Ginger Powder
1 teaspoon of Five Spice Powder
1/2 teaspoon of white pepper
2 teaspoons of salt
1/2 teaspoon og MSG (optional)
And to prepare:
Wash the meat under cold water.
Submerge the pork belly meat in a pot of water and boil for about an 1 hour on medium heat.
Remove the pork and place it in a colander to let it dry for about 15 minutes. You may take the extra step of patting the pork belly skin dry with a paper towel for extra crispy skin.
Stab the pork with a knife a few times and rub the spices and salt on the flesh only (not the skin). I recommend layering the spices in the following order: spiced ginger powder, 5 spice powder, white pepper, salt and optional msg.
Let the meat marinate for an hour, though over night is better for a deeper flavor.
In a large cast iron pan or dutch oven, fill with enough oil to cover the skin of the pork belly. I use peanut oil since it has a high smoking point. Place the pork belly in pan while the oil is still cold to prevent splatter. CAUTION!!! the pork will splatter a lot, so it is better to use a dutch oven with a heavy lid or use a splatter screen to place over your frying pan.
Fry the skin side first for roughly 5 mins or until golden brown and crispy, turn it on the side and fry it only for a min or two, repeat on all sides (it is best not to fry it on the flesh side for too long as it will toughen the meat).
Slice and serve immediately because it doesn't sit well overnight.
Barbara Allen is a mother and food writer. When she's not eating something tasty she researching for her new site about
Bunk Bed With Desks and Bunk Bed Mattresses
whereby the original author's information and copyright must be included.
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