If you do not already know, I’m a street food junkie (yes, undeniably sinful but oh-so satisfying) and Bangkok, Thailand is easily one of the best street-food cities in Southeast Asia. From Moo Ping (grilled pork skewers), Kluay Tod (deep fried mini bananas) to Pad See Ew (stir fry rice noodles), the choices are endless and reward those who are willing to take new risks with new dishes.
This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well.
However, since pork fat has made it to number 8 on the list of top 100 nutritious food and we are using good quality cooking oil, making this dish at home seems to lessen my guilt on eating this intensely crispy and meltingly tender meat. Of course, in a healthy diet, all foods are okay in moderation. Pair it with a serving of refreshing salad or vegetables that are low in calories and all will be well.
1 pound (450g) pork belly
2 tbsp fish sauce (megachef/squid brand)
1 tsp white pepper
1 tbsp oyster sauce
1 tsp sugar
4 tbsp tempura flour (I’m using Korean frying mix flour)
4 cups cooking oil (I’m using rice bran)
2 tbsp fish sauce
2 tsp chilli flakes
1 tsp toasted glutinous rice powder
1 ½ tbsp juice from fresh lime
1 tsp chopped spring onion
1 tsp chopped coriander
Serves 3 – 4
Cut pork belly into about 7-inch long and 1-inch thick pieces.
Use a fork and poke both sides of the meat for the marinade to be absorbed.
In a medium bowl, add in fish sauce, white pepper oyster sauce, sugar and mix well.
Place pork belly in a shallow tray and pour marinade all over, rub to distribute evenly.
Dust the flour all over to coat both sides of the meat. It will help to bind the marinade.
Let it sit at room temperature for 30 minutes. If you are prepping this in advance, cover with cling wrap and store in the fridge.
Make the dipping sauce by adding all the ingredients in a small bowl (except the toasted rice powder) and mix well. Taste and adjust with more lime juice if necessary.
Heat the oil in a frying pan or wok over medium heat.
Using a pair of tongs, carefully add in the pork belly and fry for 8 to 10 mins over medium heat, until deep golden brown.
Remove and drain on paper towel for 5 minutes before slicing into bite size pieces.
Before to serve, mix the toasted rice powder into the dipping sauce.