Remember the crispy fried pork belly? https://cookinginsens.wordpress.com/2011/02/26/indochine-kitchens-crispy-fried-pork-belly/ I’ve been thinking about it a lot because I didn’t get it quite right. It tasted good but it wasn’t really like Indochine’s.
Today I decided to give it another try with a couple of twists; I changed the marinade/batter to the one I used for the chicken lollipops https://cookinginsens.wordpress.com/2011/05/07/3105/ , I added a couple of chicken breasts and I used the crispy fried pork belly and chicken in a salad. I’m happy now 🙂
The crispy fried pork belly and chicken can also serve as an appetizer. Try it with the Thai sauce for dipping in this post https://cookinginsens.wordpress.com/2011/02/04/thai-style-french-sea-bream/
Crispy Fried Pork Belly and Chicken Noodle Salad
1/2 lb thick sliced pork belly, cut into strips
2 skinless chicken breast halves, cut into strips horizontally
1 tbsp grated garlic
1 tbsp grated ginger
1 serrano pepper, seeded and chopped
1 tbsp soy sauce
1 tbsp of sriracha sauce
1/2 cup corn starch
2 cups of cooked, rinsed and drained rice vermicelli
1/2 lb of new sprout mixed greens
3 or 4 inch piece of cucumber, cut into strips
1/4 cup coriander leaves
5 scallions, sliced
Mix the garlic, ginger, pepper, soy sauce, sriracha, cornstarch, eggs and salt together. Add the chicken strips and pork belly strips and marinate for 30 minutes to an hour. Fry in the peanut oil until crisp and brown.
In a large bowl, toss the vermicelli together with the greens, cucumber, coriander leaves and scallions. Top with the pork belly and chicken. Serve with Sweet Sesame Dressing.
Sweet Sesame Dressing
2 tsp soy sauce
1 tsp sesame seed oil
2 tbsp rice vinegar
1 tsp sake
2 tbsp brown sugar
1/4 cup vegetable oil
1 tsp roasted sesame seed
Warm the dressing briefly to dissolve the sugar. Allow to cool before serving.