Empty My Fridge
Make Crispy Fried Pork Belly Like a PRO!
Ingredientes
- Pork belly1 ½ lb
- Molho shoyu1 colher de sopa
- Oyster sauce1 colher de sopa
- Vinho de Shaoxing1 colher de sopa
- Vegetable oil5 colheres de sopa
- Cornstarch1 ½ xícara
- Baking soda½ colher de chá
- Baking powder½ colher de chá
- Egg1
- Salt¼ colher de chá
- White pepper¼ colher de chá
- Paprika¼ colher de chá
Modo de preparo
- Poke small holes all over the thinly sliced pork belly with a fork.
- Mix the pork with the soy sauce, oyster sauce and rice wine, then set aside while you make the batter.
- Whisk the cornstarch, baking soda, baking powder, egg, 1 tablespoon cooking oil and ¾ cup water until smooth.
- Add the marinated pork to the batter and mix until every piece is evenly coated.
- Heat the cooking oil in a pan over high heat to about 350°F (175°C).
- Fry the pork about 2 minutes per side until golden and crisp, until the internal temperature reaches 145°F or higher.
- Drain the pork, cut into bite-sized pieces, and sprinkle with the salt, white pepper and paprika while still hot. Serve immediately.
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