Fried Pork Belly with Cincalok
A deliciously crispy fried pork belly dish marinated with cincalok and spices, perfect for a flavorful meal.
Ingredients
Main Ingredients
- 450gpork belly
- 1 1/2tbspcincalok
- 1tspgrated ginger
- 1tspsugar
- 1tbspShaoxing wine
- 1/2tspdark soy sauce
- 1pieceegg
- 1tspbaking powder
- 1tbspcooking oil
Optional Ingredients
- 1to 3 tbsp tapioca starch or corn starch
How to make Fried Pork Belly with Cincalok
Preparation
Remove pork belly skin and cut into slices.
Combine cincalok, grated ginger, sugar, Shaoxing wine, and dark soy sauce with pork slices and mix well. Marinate for at least 30 minutes.
Coating and Frying
Beat in the egg, tapioca starch or corn starch, and baking powder to the pork. Stir well to ensure all pork slices are well coated.
Add cooking oil to loosen up the pork slices.
Heat oil in a wok and deep fry the pork slices over medium heat until light golden in color.
Return the fried pork belly into the wok, increase to high heat, and deep-fry until golden brown. Remove and drain oil.
Serving
Place the fried pork slices onto a plate and squeeze some calamansi juice on top before serving.
Tips & Tricks
Ensure the pork slices are evenly coated with starch for a crispier texture.
Adjust the amount of starch based on the desired thickness of the coating.
Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...