There are many different marinades for deep fried or pan fried pork belly such as soy sauce, cekur, nam yee or foo yee and even shrimp paste [belacan] etc. But this fried pork belly uses ginger juice with 5 spice powder as marinade. Can imagine how is the taste like?
I can say, it's simple yet awesome. The fried meat is tender, fragrant and the ginger flavour is not that intense or noticeable.
The original recipe is for 800 grams of pork belly [skin removed] but I bought just a thin strip of pork belly to prepare this dish as I'm only cooking for 2 persons.
Ingredients
[original recipe from a Yum Yum magazine]
800 gm [cut into 4 thin strips] - removed skin
some shredded spring onions and coriander leaves[original recipe from a Yum Yum magazine]
800 gm [cut into 4 thin strips] - removed skin
enough oil for deep frying
Marinade
4 tbsp ginger juice - pounded and extract the juice [I used Air Itam ginger]
1-2 tsp 5 spice powder
1-2 tsp salt
2 tbsp cornstarch
2 tbsp plain flour
- Cut pork belly strips into 2 to 3 pieces [for easier frying].
- Marinade pork belly with marinade for at least 1 hour [preferably overnight].
- Heat oil to deep fry pork belly until golden brown.
- Dish out and drain.
- Leave to cool slightly then cut thin slices. Garnish with coriander leaves and spring onions. Serve with rice.
I'm linking this post to
Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier
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