Indochine Kitchen’s Crispy Fried Pork Belly

The Indochine Kitchen blog is my very favorite blog at the moment.   Jun is a great cook and her photography is awe inspiring.   I’ve got to take better pictures!  I wonder what kind of camera she uses……

This was a wonderful dish.   I don’t think I got the batter/marinade exactly right, and I should have cut the pork belly more into strips, but still this was great!   I made a dipping sauce from soy sauce, chopped red pepper and mirin that worked pretty good.

Jade and I liked the fennel, cabbage, bacon stir fry from yesterday so much that I went to the market and bought fennel again.  More!

Pork belly is the un-smoked bacon cut of the pig.   Here in France it is called poitrine and fairly inexpensive.   A slab of poitrine comes with about 2 portions of ribs on top which I separated and put in the freezer for a future meal.

Not paying attention, I begin to slice the pork belly before boiling it but stopped after slicing half a strip.   Old lady.

The pork belly fried up beautifully; Jade was hovering grabbing a bit here and there and so was I.

Crispy Fried Pork Belly

http://www.indochinekitchen.com

300 g pork belly
1 tbsp soy sauce
1/2 tsp salt
1/2 tbsp sugar (optional)
3 tbsp cornflour
Oil for deep-frying

Directions:

Boil pork belly and cut into thin slices

Marinade with the rest of the ingredients for 30 minutes

Deep-fry till golden and crunchy over high heat, about 3-5 minutes

Serve with warm rice and stir-fry vegetables


About these ads

About cookinginsens

An American living in Burgundy, France
This entry was posted in Appetizer, Asian, Cooking, Food and Wine and tagged , , , , , , , , , . Bookmark the permalink.

6 Responses to Indochine Kitchen’s Crispy Fried Pork Belly

  1. Could really go for some bits of that as well. Forget about the cholesterol! Good is Good!

  2. jade says:

    that was very crunchy(fantastic taste)

  3. Michelle Smith says:

    Those look like they would be good with a nice cold beer.

  4. Pingback: Crispy Fried Pork Belly, Chicken and Noodle Salad | Cooking in Sens

  5. Jun says:

    Your fried pork is perfect! I knew I should have fried them a bit longer for some extra crunchiness. I am so happy you like the recipe!

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