How a Chinese chef fries Pork Belly!

Welcome to issue #012 of our Cookbook Chronicles! Each week, I share lessons and wisdom from our cookbook development, preserving my dad’s 50 years of experience as a Chinese chef.

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For our cookbook, my dad and I are making way through what I call “pork week”, exploring all the different types of pork dishes featured in Cantonese cuisine, organized around the different cuts of pork.

Today’s recipe is one of my absolute favorites, and also one of the easiest pork recipes to execute.

Hakka-style Fried Pork Belly

Ingredients

Main Ingredients

• 14 oz pork belly (no skin)

• 10 oz neutral oil for frying

• 1 egg

Coating

• 4 tbsp flour

• 3 tbsp potato starch (or cornstarch)

• 1/2 tsp baking powder

Marinade

• 3 cloves garlic

• 1 tbsp oyster sauce

• 6 oz red fermented bean curd

• 1 tbsp shaoxing wine

• 1 tsp sesame oil

• 1 tbsp sugar

Instructions

1. Prep pork belly - Cut the pork belly into slices, between 1/2 or 1/4-inch thick. Thin slices will cook faster, but you still want enough volume for a satisfying bite. Transfer the slices to a bowl.

2. Prep flavors - Trim the ends off the garlic, mince into small pieces, then smash it into a paste. The smoother the paste, the more flavor you’ll extract from the garlic. Add the smashed garlic paste to the pork belly.

   In another bowl, combine oyster sauce, red fermented bean curd, Shaoxing wine, sesame oil, and sugar. Pour this marinade into the bowl with pork belly and garlic, and mix it all together.

   
   Crack an egg into the now-empty marinade bowl, then transfer half of the egg to the pork belly. Mix well. The egg will help flour adhere to the pork belly later. Set this aside.

3. Dry dredge - In a new bowl, combine flour, potato starch, and baking powder. Once thoroughly mixed, transfer to a plate. One slice at a time roll the pork, belly in the flour, making sure both sides are well-covered.

4. 1st fry - In your deep-frying vessel (a wok/deep pot is best, in our opinion), heat up oil to 300-320°F on high heat. Once the oil reaches the right temperature, lower the heat to medium. Gently add the pork belly pieces into the oil individually.

   
   Allow the pork to fry undisturbed for 1 minute, then stir. If you stir immediately, the coating will fall off. Remove the pork with a spider strainer after frying for about 1.5-2 mins, or when it turns golden.

5. 2nd fry - Turn up the heat to get the oil up to 370-380° F. Transfer the meat back into the oil and fry for 45 seconds, or until golden-brown. Take the deliciously crunchy pork belly out with spider strainer. Plate, and enjoy!