Print-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

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.

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 flavoured 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.

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.

Version 2 (with Flour Coating)

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.

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