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
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
