I was reminded of this pork belly recipe when I saw a post for it in my “memories” on Facebook. I just happened to have a relatively lean, skin on, piece in the freezer that I surprisingly found in the local supermarket.
The pork is marinated in a light corn starch batter with a little zing added by garlic chilli sauce.
Whenever I deep fry, I am reminded of Abdoulaye who taught me the paper towel lined colander method of draining the grease from fried food. I believe he learned this from a woman from Texas. Odd, my mother always drained grease in a flat, paper towel lined pan, but I believe the Abdoulaye method is superior.
These fried pork belly strips are great with cocktails or just for snacking. They are best eaten hot because as they cool the skin can become a little chewy. Serve with a yogurt cucumber sauce for dipping.
Crispy Fried Pork Belly
2 1/2 – 3 lb thick sliced pork belly, cut into strips
1 tbsp grated garlic
1 tbsp grated ginger
1 tbsp soy sauce
1 tbsp garlic chilli sauce
1/2 cup corn starch
2 eggs, slightly beaten
Mix together the garlic, ginger, chilli sauce, cornstarch, eggs and salt, then stir in the pork strips and allow to marinate for 30 minutes – 1 hour.
Heat the peanut oil in a large cast iron skillet, then deep fry 1/3 of the pork at a time. Drain on paper towels and enjoy immediately.