Indulge in the irresistible crunch and savory depth of our Three-Layer Fried Pork Belly recipe – a culinary masterpiece that elevates the humble pork belly to new heights. This dish is a testament to the magic of simple ingredients transformed through meticulous preparation. Imagine perfectly crisp layers of skin, yielding to succulent, melt-in-your-mouth meat, all enhanced by a subtle seasoning that lets the natural pork flavor shine. The layered texture and satisfying contrast of crisp and tender are guaranteed to impress. This isn't your average fried pork belly; it's a symphony of textures and tastes, a true celebration of pork perfection.
This recipe unlocks the secrets to achieving that coveted crispy skin and tender interior. We'll guide you through each crucial step, from proper preparation and seasoning to the perfect frying technique. Ready to create a truly unforgettable dining experience? Let's dive into the detailed, step-by-step process.
Tools Needed
- measuring spoon
- knife
- frying pan
- freezer
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Pork Belly
- Boil the pork belly for 15 minutes. This makes the skin less tough.
- If possible, sun-dry the pork belly for 2-3 hours or overnight to puff up the skin. Alternatively, dry it for 8 hours.
- Cut the pork belly into slices. It’s easier to cut if it's been frozen for a few hours.
- Marinate the pork belly with 9 tablespoons fish sauce, 4.5 tablespoons oyster sauce, 3 tablespoons sugar, and optional MSG.
Step 2. Make the Spicy Dipping Sauce
- Combine 550 grams tamarind juice, 1.5 ladles of sand, 0.5 ladle palm sugar, 0.25 ladle salt, and water. Simmer until sticky.
- Once cooled, add 3.5 tablespoons chili powder, 2/3 spoon rice, and 0.5 lemon to the dipping sauce. Adjust seasoning to taste.
Step 3. Fry the Pork Belly
- Fry the pork belly slices over low heat until the skin is golden brown and crispy. Avoid burning.
Step 4. Serve and Garnish
- Serve the crispy pork belly with the dipping sauce, garnished with coriander and sesame seeds.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- For extra crispy skin, sun-drying is recommended.
- Use low heat when frying to ensure the pork belly is crispy without burning.
- Adjust the amount of chili powder and other seasonings to your preference.
Nutrition
- Calories: approximately 6000-7000
- Fat: approximately 500-600g
- Carbs: approximately 100-150g
- Protein: approximately 200-250g
FAQs
1. How long does sun-drying the pork belly take?
Sun-drying time depends on weather conditions and thickness of the belly. It usually takes 2-3 days, turning frequently to ensure even drying. The pork should be firm and slightly tacky to the touch.
2. Can I use a different type of chili in the dipping sauce?
Absolutely! Feel free to experiment with different chilies to adjust the heat and flavor profile. Serrano, Thai chilies, or even gochujang paste would all work well.
3. What if my pork belly skin doesn't get crispy?
Ensure your pork belly is completely dry before frying and use high heat. Patting the skin dry with paper towels before frying helps remove excess moisture. You might need to adjust your frying time depending on the thickness of the belly.
This Crispy Sun-Dried Pork Belly with Spicy Dipping Sauce recipe delivers an unforgettable culinary experience, balancing perfectly crisp skin with succulent, tender meat. The vibrant spicy dipping sauce adds a delightful contrast and elevates the dish to new heights. Enjoy this flavorful masterpiece, a guaranteed crowd-pleaser for any occasion!