Recipe: Crispy Pork Belly

Whenever we get Thai food, hubby and I generally choose between two or three staples.  Crispy pork is one of his faves and he always gets upset when we’re trying a new place and they don’t ‘get it right.’ So he searched high and low for a recipe so he could have it whenever he wanted and this recipe comes hubby approved.

Ingredients:

Crispy Pork Belly

4 cloves Garlic

1 teaspoon Salt

1 teaspoon White Pepper

1 tablespoon Black Pepper

1 teaspoon Tumeric Powder

1 Star Anise

1 tablespoon Coriander Seeds

1 pinch Cumin Powder

1 ¼ pounds Pork Belly

Flour Coating

1 tablespoon Plain Flour

2 tablespoon Corn Flour

1 tablespoon Garlic Powder

1 teaspoon Baking Powder

a pinch of Salt

Sauce

2 tablespoon Fish Sauce

2 tablespoon Oyster Sauce (I used 3 tbsp)

1.5 tablespoon Soy Sauce

1 tablespoon Sugar (I used 2 tbsp)

¼ cup Hot Water

Stir Fry

6 cloves Garlic, minced

4-6 Birdseye chilies, minced

2 bok choy bulbs or 4 cups Chinese Broccoli, trimmed and chopped.

Directions:

1. Preheat oven to 400F.

2. Grind garlic, salt, white pepper, black pepper, turmeric star anise coriander and cumin with a mortar and pestle until a paste forms.  Lightly slice the pork belly with a knife and generously coat the meat with the paste.  Let the meat marinate for at least 20 minutes.

3. Place on a parchment lined pan, fat side up.  Pierce all of the pieces with at least two skewers to make sure that they stand up in the oven. Put at least on teaspoon of oil on each piece to help the fat crisp faster. Cook in the oven for 45-60 minutes.

4. Combine coating mixture.  When the pork belly pieces are cool enough to handle, slice them thinly and coat them with the flour mixture and set them aside.

5. Combine chopped garlic and chilis and set aside.

6. Combine sauce ingredients and set aside.

7.  In a wok or pan over high heat, bring oil to almost smoking.  Flash fry the pork belly pieces until they are golden brown and crispy.  Be careful not to over cook.  Remove them from the pan.

8. In a clean pan with new oil (about ¼ cup + 2 Tablespoons sesame oil), heat until smoking.  Combine the stir fry mixture, Chinese broccoli, and sauce and cook until the broccoli is wilted.  Add in the pork belly and cook until well mixed. Remove the contents to a separate bowl so that it doesn’t continue to cook the dish. 

Serve over rice.

Recipe inspiration found HERE.

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