Crispy Garlic Pork Belly Without an Oven

Ingredients

• 1 kg pork belly (Cut into small pieces and skin removed)
• 2 tbsp wheat flour (For rubbing and cleaning the meat)
• 2 tbsp white wine (For cleaning and lightly seasoning the meat)
• 10 garlic (Finely chopped; remove before adding the starch)
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• salt (To taste; the soy sauce and oyster sauce are already salty)
• 1 tsp sugar (Adjust to taste)
• 0.25 tsp white or black pepper (Or to taste)
• 2 tbsp sweet potato starch (Add after removing the garlic, until an even, thin coating forms)
• 1 L oil for frying (Less will be absorbed; use enough to fry in the pan)
• 0.5 cup barbecue sauce (For serving, optional)
• 8 lettuce leaves (For wrapping and serving, optional)

Steps

1. 1

   Cut the pork belly into small pieces and remove all the skin. Place the meat in a bowl.

2. 2

   Add the flour and white wine. Rub the meat thoroughly with the mixture to clean it, then rinse it with water. Dry it thoroughly with paper towels to prevent splattering during frying.

3. 3

   Add the chopped garlic, light soy sauce, oyster sauce, salt, sugar, and pepper. Mix until all the pieces are completely coated.

4. 4

   Cover the bowl and marinate the meat in the refrigerator for at least 30 minutes.

5. 5

   Remove the pieces of garlic from the marinated meat so they do not burn during frying.

6. 6

   Add approximately 2 tbsp of sweet potato starch and mix until each piece has an even, thin coating.

7. 7

   Heat enough oil in a deep skillet over medium-low heat. The oil should be hot but not smoking.

8. 8

   Add the pork belly pieces in a single layer, working in batches if necessary so as not to overcrowd the skillet.

9. 9

   Fry over medium-low heat, turning occasionally, until golden, crispy on the outside, and fully cooked inside, approximately 12-18 minutes depending on the size of the pieces.

10. 10

    Remove the pork belly from the oil and place it on a wire rack or paper towels to drain the excess oil.

11. 11

    When cool enough to handle, cut the pork belly into bite-sized pieces.

12. 12

    Serve hot with barbecue sauce, or place the pieces in fresh lettuce leaves and wrap them.

Notes

The transcription does not specify the weight of the pork belly or the exact amounts of salt, sugar, pepper, oil, or serving ingredients; these quantities are practical estimates. Keep the heat at medium-low so the pork belly cooks through without burning the garlic or coating. The internal temperature of the meat should reach at least 71 °C.

Nutrition per serving

• main course
• Chinese cuisine
• pork
• fried
• crispy
• no oven
• high protein
• sharing