Fried Pork Belly with Cincalok

To marinate pork belly for frying, combine cincalok, grated ginger, sugar, Shaoxing wine, and dark soy sauce with the pork slices. Mix well and let it marinate for at least 30 minutes to enhance the flavor and tenderness of the meat.

Yes, if you can't find cincalok, you can substitute it with fish sauce or a mixture of fermented shrimp paste and lime juice. While the flavor will differ slightly, these alternatives can still provide a savory depth to your fried pork belly.

To store leftover fried pork belly, let it cool completely, then place it in an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, but be aware that the texture may change upon reheating.

Fried pork belly pairs well with a variety of side dishes. Consider serving it with steamed rice, pickled vegetables, or a fresh salad. You can also complement it with a dipping sauce made from soy sauce and chili for an extra kick.

To make fried pork belly with cincalok gluten-free, ensure that you use gluten-free soy sauce instead of dark soy sauce. Additionally, check that your tapioca starch or corn starch is certified gluten-free to maintain dietary compatibility.