The Indochine Kitchen blog is my very favorite blog at the moment. Jun is a great cook and her photography is awe inspiring. I’ve got to take better pictures! I wonder what kind of camera she uses……
This was a wonderful dish. I don’t think I got the batter/marinade exactly right, and I should have cut the pork belly more into strips, but still this was great! I made a dipping sauce from soy sauce, chopped red pepper and mirin that worked pretty good.
Jade and I liked the fennel, cabbage, bacon stir fry from yesterday so much that I went to the market and bought fennel again. More!
Pork belly is the un-smoked bacon cut of the pig. Here in France it is called poitrine and fairly inexpensive. A slab of poitrine comes with about 2 portions of ribs on top which I separated and put in the freezer for a future meal.
Not paying attention, I begin to slice the pork belly before boiling it but stopped after slicing half a strip. Old lady.
The pork belly fried up beautifully; Jade was hovering grabbing a bit here and there and so was I.
Crispy Fried Pork Belly
http://www.indochinekitchen.com
300 g pork belly
1 tbsp soy sauce
1/2 tsp salt
1/2 tbsp sugar (optional)
3 tbsp cornflour
Oil for deep-frying
Directions:
Boil pork belly and cut into thin slices
Marinade with the rest of the ingredients for 30 minutes
Deep-fry till golden and crunchy over high heat, about 3-5 minutes
Serve with warm rice and stir-fry vegetables
Could really go for some bits of that as well. Forget about the cholesterol! Good is Good!
that was very crunchy(fantastic taste)
Those look like they would be good with a nice cold beer.
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Your fried pork is perfect! I knew I should have fried them a bit longer for some extra crunchiness. I am so happy you like the recipe!
Hi Jun. I and my family loved your recipe. We still would like a bite of yours 🙂