Crispy Garlic Pork Belly

This slideshow requires JavaScript.


Ready : 25 mins [Prep : 10 mins † Cooking : 15 mins † Excluding Marinating Time]
Serve : 4 with other dishes
Generic : DeepFry
Level : Easy
Idle : NonePrintable Recipe.


Aromatic Crispy Pork Belly

Crispy Garlic Pork Belly is something that just popped into The VianD’s mind. Ahemm.., could this be a one of a kind recipe ?!? LoL.., anyway, something different. Actually, there are two versions of this presented here; one coated with Flour, deep-fried – simply sliced and served with dipping sauce. And the second version, without the Flour, also deep-fried but quickly saute with some extra fresh ingredients to elevates the flavor. Both, full of Garlic flavors but one with a crispy exterior. Really got nothing much to add, take a look at this. Here’s The Viand’s take on Crispy Garlic Pork Belly.

IngredientS

 

MAIN :

  • Pork-belly (lean pork will be tough)- cut to about 2-inches thick. Lightly smashed Garlic.

SIDE :

  • Sliced Shallot and Ginger, roughly diced Scallion and finely chopped Garlic.

DIPPING SAUCE :

  • Ginger and Garlic puree. Sliced Scallion. Salt/Sugar to taste. Piping hot Oil.

MARINATING :

  • Salt, Sugar, Black Pepper, a dash of Shaoxing wine and a little Dark soy for coloring. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

 

  • Step 1 : Start by Pat-dry the Pork Belly for easy handling. Make small insertions with a sharp small knife all over and insert smashed Garlic deep into the holes. Marinate the Pork Belly with the Marinating Ingredients for at least a couple of hrs, better still overnite.
  • Step 2 : Version 1 (without Flour Coating)
    ~
    Make sure the Pork belly is at room temperature (out of Fridge for at least an hr).
    ~
    Heat up a pot of oil till smoking. Turn the heat down to medium. Gently lower the Pork belly, strip by strip and deep fry till golden brown – abt 10-15 mins. Transfer to a metal rack to drain off excess oil. When the Pork-belly is cold enough to handle, slice thinly.
    ~
    Meanwhile, saute all the Side Ingredients except Scallion till aromatic. Add the sliced Pork and saute a little and follow by the Scallion. The Pork is already flavored but if U want, U can add a little Black pepper and a dash of Sesame oil and Shaoxing wine to further elevates the flavors. Plate and ur plate of aromatic garlicky “Garlic Pork Belly” is ready to be served hot.
  • Step 3 : Version 2 (with Flour Coating)
    ~
    Make sure the Pork belly is at room temperature (out of Fridge for at least an hr). Thoroughly coat the Pork belly with Flour. Shake off excess Flour.
    ~
    Heat up a pot of oil till smoking. Turn the heat down to medium. Gently lower the Pork belly, strip by strip and deep fry till golden brown – abt 10-15 mins. Transfer to a metal rack to drain off excess oil. When the Pork-belly is cold enough to handle, slice thinly. Viola, ur plate of “Crispy Garlic Pork Belly” is ready to be served hot with Dipping sauce.
  • Step 4 : Dipping Sauce (for version 2)
    ~
    Simply pureed some Ginger and Garlic. Add sliced Scallion, Salt and Sugar to taste. Heat up some oil and pour over the puree. U can use this as a dipping sauce or simply drizzle on top on the Pork slices.

EnD
Copyright © 2014 The VianD · All Rights Reserved

Advertisements

One Comment Add yours

  1. theviandd says:

    Anyone try this dish anywhere b4 ??

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s