This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well.
Ingredients
1 pound (450g) pork belly
2 tbsp fish sauce (I’m using Squid brand)
1 tsp white pepper
1 tbsp oyster sauce
1 tsp sugar
4 tbsp tempura flour (I’m using Korean frying mix flour)
4 cups cooking oil (I’m using rice bran)
Dipping sauce:
2 tbsp fish sauce
2 tsp chilli flakes
1 tsp toasted glutinous rice powder
1 ½ tbsp juice from fresh lime
1 tsp chopped spring onion
1 tsp chopped coriander
Instructions
Cut pork belly into about 7-inch long and 1-inch thick pieces.
Use a fork and poke both sides of the meat for the marinade to be absorbed.
In a medium bowl, add in fish sauce, white pepper oyster sauce, sugar and mix well.
Place pork belly in a shallow tray and pour marinade all over, rub to distribute evenly.
Dust the flour all over to coat both sides of the meat. It will help to bind the marinade.
Let it sit at room temperature for 30 minutes. If you are prepping this in advance, cover with cling wrap and store in the fridge.
