The Fried Pork Belly My Dad's Made 100,000 Times

Method4 steps · about 20 min

1. 1

   Step 1: Cut the 14 oz pork belly into 1/2-inch-thick slices. Set aside while making the marinade next.

   Uses 14 oz pork belly

2. 2

   Step 2: In a medium bowl mix 2 oz red fermented bean curd, 2 tsp sugar, 2 tsp oyster sauce and 1/4 tsp white pepper. For deeper colour, optionally add a little liquid from the bean-curd jar. Add the sliced pork belly and mix thoroughly to coat; refrigerate while preparing the batter.

   Uses 2 oz red fermented bean curd · 2 tsp sugar · 2 tsp oyster sauce · 1/4 tsp white pepper · Liquid from red fermented bean curd jar, a little if desired for colour · Sliced pork belly

3. 3

   Step 3: Mix 3 tbsp cornstarch, 3 tbsp flour and 1/2 tsp baking powder. Gradually add water from the 5-tbsp supply, starting with a little and adding only as needed until smooth with no dry clumps. Reserve any unused water.

   Uses 3 tbsp cornstarch · 3 tbsp flour · 1/2 tsp baking powder · Water: gradually add as needed from 5 tbsp supply

4. 4

   Step 4: Heat a wok on high heat. While the wok is heating, add half of the batter to the marinated pork belly and use a spoon to mix and coat the pieces. Reserve the unused half of the prepared batter for another use. Once the wok is hot, add the corn oil. Continue to heat the wok until the oil temperature reaches 350°F. Use a cooking thermometer to check the oil temperature. Lower the heat to medium. Fry the green beans (3 oz) for 1 minute. Remove the beans using a spider and set aside to drain. Add the pork belly to the wok one slice at a time, making sure not to crowd the wok. Cook in batches if needed. Fry the pork belly for 1 to 2 minutes, moving the pieces around with a pair of chopsticks to prevent sticking. Lower the heat if the pork colours too quickly or starts to burn. Remove the pork belly and set aside. Repeat until all of the pork has been fried. Heat the oil in the wok to 375°F. Fry the pork in batches for 30 seconds, repeating until all of the meat has been double fried and its centre reaches 63°C/145°F. Treat the source times as guides and continue cooking as needed to reach this endpoint. Rest the cooked pork at least 3 minutes before serving. To plate, place the slices of pork belly on a serving platter with the green beans on the side.

   Uses Marinated pork belly · Prepared batter: half used, unused half reserved · 8 oz corn oil, for frying; actual oil consumed varies · 3 oz green beans