🐖 A Better Way to Fry Pork Belly! (南乳炸五花肉)

By Made With Lau · 45 min

Ingredients

Instructions

1. Cut the pork belly into slices about 1/2 inch (1.3 cm) thick. Put them in a bowl with the marinade, mix to coat, and set aside.
2. In a medium bowl, combine the red fermented bean curd, sugar, oyster sauce and white pepper, and stir with a spoon. For a deeper colour, add a little extra liquid from the bean curd.
3. Add the pork to the marinade and mix to combine.
4. In a small bowl, mix the cornstarch, flour, baking powder and water until no clumps remain. Add the water gradually, starting with a little.
5. Heat a wok over high heat. While it heats, add half the batter to the pork and mix with a spoon to coat each piece.
6. Once the wok is hot, add the corn oil and heat until it reaches 350°F (177°C). Check with a thermometer, or put a wooden chopstick in: when it bubbles, the oil is ready.
7. Lower the heat to medium. Fry the green beans for 1 minute, then lift them out with a spider strainer and drain.
8. Add the pork slices one at a time without crowding the wok, cooking in batches if needed. Fry for 1 to 2 minutes, moving them with chopsticks so they don't stick. Lower the heat if the pork cooks too quickly or starts to burn. Remove and set aside, then repeat with the rest.
9. Heat the oil to 375°F (191°C). Fry the pork in batches for 30 seconds each, until all of it has been fried a second time.
10. Arrange the pork slices on a serving platter with the green beans on the side.

Summarized from Made With Lau's video. Watch it for the details.

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