Hakka Fried Pork Belly

Steps

1. 1

   Cut the skinless pork belly into evenly sized bite-sized pieces or strips. Pat the pork dry so the marinade and flour will adhere properly.

2. 2

   Crush or mince the garlic. Mash the red fermented beancurd into a smooth paste, incorporating a little of its liquid if necessary.

3. 3

   Add the garlic, mashed red fermented beancurd, five-spice powder, sugar, and oyster sauce to the pork. Massage and toss thoroughly until every piece is evenly coated and the marinade begins to draw out some moisture from the meat.

4. 4

   Cover the marinated pork and refrigerate overnight for deeper flavor. Bring it out shortly before coating and frying.

5. 5

   Add the rice flour to the marinated pork. Toss and massage until each piece has a thin, even coating; avoid adding so much flour that the pieces become heavily clumped or pasty.

6. 6

   Heat enough neutral oil for deep-frying in a wok or heavy pot to approximately 175°C (350 °F)/350°F (180 °C). The oil should shimmer, and a small piece of coated flour should sizzle immediately when dropped in.

7. 7

   Add the coated pork in batches, leaving enough space for the pieces to fry rather than steam. Fry, turning occasionally, until the coating is golden and the pork is cooked through, about 6–8 minutes per batch. The thickest piece should reach at least 63°C (145 °F)/145°F (63 °C), with a brief rest before serving.

   Start 8-minute timer
8. 8

   For a crisper finish, remove the pork briefly, allow the oil to return to temperature, and fry the pieces a second time until deeply golden and crisp. The source transcript appears to reference frying multiple times, so a third brief fry may be used if desired, taking care not to burn the coating.

9. 9

   Drain the fried pork on a wire rack or paper towels. Serve hot, while the exterior is crisp and the interior remains juicy.