Indulge your senses in the rich, savory delight of our Crispy Three-Layer Pork Belly with Sour Sauce recipe. This dish, a culinary masterpiece from [mention region or cuisine if applicable], perfectly balances the crispy crackle of perfectly rendered pork belly with the tangy zest of a vibrant, homemade sour sauce. Imagine tender, succulent meat melting in your mouth, contrasted by the satisfying crunch of the skin – a symphony of textures and flavors that will leave you craving more. The aromatic blend of spices used in the preparation further elevates this dish to an unforgettable experience.
This recipe isn't just about deliciousness; it's about a journey through culinary craftsmanship. We’ll guide you step-by-step through the process of achieving that perfect balance of crispy skin and tender meat, ensuring a mouthwatering result every time. Ready to embark on this flavorful adventure? Let's dive into the detailed instructions below.
Tools Needed
- Frying pan
Ingredients
- Three-layer pork belly
- Flour
- Sugar
- MSG
- Soy sauce
- White lemon juice: 3 tablespoons
- Fish sauce: 1 tablespoon
- Ginger (young ginger recommended)
- Shallots
- Chilies
- Lime: 1
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinate Pork Belly
- Dice the shallots.
- Prepare ginger. Young ginger is recommended for its tenderness. If unavailable, use medium-sized ginger.
- Cut the lime into pieces.
- Cut the three-layer pork belly into bite-sized pieces. Remove any excess skin or sticky parts.
- Season the pork belly with lime juice (3 tablespoons), fish sauce (1 tablespoon), light soy sauce (1 tablespoon), seasoning powder (1 teaspoon), MSG (1 teaspoon), and sugar (1 teaspoon).
- Add flour and mix well. Add cold water as needed for desired dough consistency. Let it rest for 10-20 minutes.
Step 2. Deep Fry the Pork Belly
- Heat oil in a pan. Reduce heat to medium. Deep fry the pork belly until crispy and golden brown.
- Remove and drain excess oil.
Step 3. Prepare the Sour Sauce
- Mix shallots, lime, and young ginger for serving.
Step 4. Serve
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- This dish can be served as a side dish, appetizer, or snack. It's also good for selling.
- If you don't like finely diced ginger, you can use larger pieces.
- The sour sauce is similar to the taste of fermented pork.
Nutrition
- Calories: 500-700
- Fat: 40-60g
- Carbs: 15-25g
- Protein: 25-35g
FAQs
1. How do I ensure the pork belly skin gets extra crispy?
Pat the skin completely dry before cooking, score it deeply, and roast it uncovered at a high temperature (around 400°F/200°C) for a good portion of the cooking time to render the fat and crisp the skin.
2. Can I make the sour sauce ahead of time?
Yes! The sour sauce can be made a day or two in advance and stored in the refrigerator. The flavors will actually meld nicely, making it even tastier.
This Crispy Three-Layer Pork Belly with Sour Sauce recipe is a guaranteed crowd-pleaser, perfect for a special occasion or a comforting weeknight meal. The combination of textures and flavors is truly unforgettable, leaving you with a satisfying and delicious dining experience. So gather your ingredients, follow the steps, and prepare to be amazed by the results!