Description
Quick and crispy Thai-style pork belly, packed with flavor and perfect for weeknight dinners.
Ingredients
Scale
- 1 lb pork belly, skinless
- 1 ½ tablespoon fish sauce
- 1 teaspoon sugar
- ½ teaspoon ground white pepper
- 2 tablespoon all-purpose flour
- 2 tablespoon cornstarch
- Frying oil, as needed
- Nam Jim Jeaw (optional dipping sauce)
Instructions
- Prepare the pork: Pat the pork belly dry and remove any remaining skin. Cut the pork into 1-inch wide strips.
- Marinate the pork: In a bowl, combine the fish sauce, sugar, and white pepper; then massage into the pork. Let this marinate for about 10 minutes.
- Coat the pork: In a separate bowl, mix the all-purpose flour and cornstarch. Coat the marinated pork pieces evenly.
- Heat frying oil in a deep pot or deep-fryer to 350°F (175°C). Fry half of the pork for about 2 minutes, then set aside to cool.
- Raise the oil temperature to 385°F (196°C). Fry the pork strips for another 70-90 seconds until they turn golden brown.
Notes
For optimal crispiness, don’t crowd the frying pan; fry in batches. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 70mg