What are the methods of deep-frying pork belly?

Dry-fried pork belly is actually also called fried crispy pork, because the fried pork belly is particularly fragrant, with a crispy texture on the outside and tender and smooth meat on the inside, which is very tempting. The key to making dry-fried pork belly is to control the oil temperature so that the outside of the meat is crispy and the inside is cooked through.

Fried pork recipe:

Crispy Pork

Material:

400g pork belly, 130g starch, 2 eggs, 3 tablespoons (45ml) dark soy sauce, 1 scallion, 1 piece of ginger, 3 cloves of garlic, 1 teaspoon (5g) peppercorns, 1 teaspoon (5g) salt, 1 coriander, 20g dried black fungus, 50g soaked winter bamboo shoots, 1 tablespoon (15ml) Shaoxing wine, 500ml oil (actual consumption: 30ml).

practice

1. Cut the pork belly into small pieces of 1cm wide and 4cm long. Cut the green onions into oblique slices. Thinly slice ginger and garlic. Wash and chop the coriander. Soak the dried fungus in clean water, then cut it into small pieces. Cut the soaked winter bamboo shoots into comb-shaped slices.

2. Pour starch into a bowl, crack in eggs and mix evenly. Then put the pork belly slices in a layer of egg paste and marinate for 10 minutes.

3. Heat the oil in a pan over medium heat. When it is 50% hot, put the pork belly slices into the pan one by one (to prevent them from sticking to each other). Slowly fry them over medium heat until golden brown, then remove from the pan and drain the oil.

4. Leave some oil in the pan, heat it up, add the scallion slices, ginger slices, garlic slices and peppercorns and stir-fry until fragrant. Then add the fungus florets and soaked winter bamboo shoots and stir-fry for a while. Then add appropriate amount of water (80ml), salt, Shaoxing wine and dark soy sauce and stir-fry evenly.

5. Pour the fried black fungus and winter bamboo shoots into the pork belly slices and mix evenly. Put it into the steamer and steam it over high heat for 45 minutes.

6. Finally, take the crispy pork out of the steamer and sprinkle with chopped coriander.

Tips

1. The skin of pork belly is thin, with alternating fat and lean parts, and the meat is tender, making it most suitable for roasting, stir-frying, braising and stewing.

2. It is best to cut the pork belly into small, palatable pieces, which will make it easier to cook and taste.