Fried Pork Belly W/ Fermented Recipe
Make Fried Pork Belly W/ Fermented Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients
Method
Directions
- 1
1. Prepare and dry-brine the pork
Pat pork belly dry and score the skin with light, shallow cuts. Rub all over with kosher salt, white pepper, five-spice powder, sugar, and baking powder. Let rest in the refrigerator for 60-120 minutes to dry-brine.
- 2
2. Pre-dredge and dry the pork
Pat the pork belly dry again. Lightly dust with cornstarch to create a thin, even coating on all sides.
- 3
3. First fry to render fat
Fill a heavy pot with neutral oil to about 2 inches (5 cm). Heat to 325°F (165°C). Gently lower the pork belly into the oil and fry for 6-8 minutes until pale golden and fat starts to render. Remove and drain on a rack or paper towels.
- 4
4. Second fry for crispness
Increase oil temperature to 375°F (190°C). Return pork belly to the hot oil and fry for 2-3 minutes until deeply golden and crisp. Remove and drain well.
- 5
5. Make fermented glaze
In a small saucepan, combine fermented black bean paste, minced garlic, minced ginger, soy sauce, rice vinegar, honey, and water. Bring to a gentle simmer and cook 2-3 minutes until glossy and slightly thickened.
- 6
6. Glaze the pork
Toss the hot fried pork belly in the glaze, turning to coat evenly. If needed, simmer the glaze a moment longer to cling to the meat.
- 7
7. Finish and serve
Transfer to a warm plate. Garnish with sliced scallions and sesame seeds. Serve immediately while crisp.