Petitchef

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


Directions:

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















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