Crispy fried pork belly

Start with a good piece of pork belly that has a nice layer of fat. Cut it into strips about 2 cm thick and soak them in beer for 15 to 30 minutes. The beer helps soften the meat quickly. After soaking, you'll want to add the following ingredients for marinating:

1 kg of pork belly

1 can of beer

5 slices of ginger

Chopped green onions

5 crushed garlic cloves

1 tablespoon of oyster sauce

1 tablespoon of garlic powder

1 tablespoon of mildly spicy red chili powder

1 tablespoon of ground pepper

1 tablespoon of cornstarch

Next, for a delicious sauce, combine:

3 tablespoons of kumquat juice

1 tablespoon of fish sauce

2 tablespoons of brown sugar

1 tablespoon of shrimp salt

4 kumquats

2 tablespoons of chopped lemongrass

1 minced chili

A handful of finely chopped kaffir lime leaves

Rub the meat with the marinade, cover it, and let it sit in the fridge for 30 minutes. Afterward, sprinkle the cornstarch on the meat to help it get crispy and reduce oil splashes while frying. Heat oil in a pan and fry the meat on low heat, browning both sides. Avoid high heat to prevent burning. Cook until golden brown and fragrant. For extra crispiness, press the skin down while frying. Once done, place the meat on oil-absorbent paper to rest.

The sight of this dish is mouthwatering, and it only gets better with a special kumquat lemongrass sauce that enhances the flavors. Start by chopping kaffir lime leaves finely, as their fragrance pairs wonderfully with pork belly. Then, cut a nice piece of meat on a sturdy cutting board using a sharp knife. In a large bowl, mix all 10 ingredients of the sauce with the meat until well combined. Sneak a taste when no one is watching—it’s so good! The crispy fried pork belly, with its shiny golden fat and sweet and sour kumquat lemongrass sauce, creates a flavor experience that’s hard to resist. This dish is sure to become a favorite at your family gatherings. Wishing you success in your cooking!I recently discovered a fantastic crispy fried pork belly dish that is becoming very popular online. This dish is so tasty that it’s hard to stop eating, but it can be a bit of a struggle for the waistline. That's why I can't enjoy it alone; I want to share this delicious treat with you. To make it, you need just two ingredients. First, select a piece of pork belly that has a good balance of lean meat and fat. Cut it into strips about 2 cm thick. Soak the pork in beer for 15 to 30 minutes, as the beer helps to tenderize the meat quickly. After soaking, add the marinating spices as shown in the recipe. Make sure to rub the spices evenly into the meat and then cover it tightly and refrigerate for 30 minutes. Next, dust the meat with cornstarch; this will help create a crispy coating and reduce oil splatter when frying. Heat oil in a pan and cook the meat on low heat, frying each side until it’s golden brown. Avoid frying on high heat, as this can burn the meat without making it crispy. To achieve a crunchy skin, press the skin down in the pan while frying. Once cooked, transfer the meat to a plate lined with paper towels to absorb excess oil. It’s tempting to dig in right away, but there’s a method to make this dish even more delicious using a kumquat lemongrass sauce. Start by picking fresh lemon leaves from the garden and finely chopping them, as their aroma pairs beautifully with the pork belly. Next, chop the pork carefully using a sturdy cutting board and a sharp knife, then place the meat in a large bowl. Gradually add all ten ingredients for the lemongrass sauce into the bowl, mixing until the flavors meld. Sneak a piece when no one is looking—the combination of crispy fried pork belly with the sweet and sour kumquat lemongrass sauce creates an irresistible taste. This dish is bound to become a favorite at your family gatherings. Wishing you great success with it.