Salted Egg Pork Belly

Salted Egg Pork Belly is a recipe of crispy deep fried battered pork belly tossed in a sweet savoury spicy sauce made with salted duck egg yolks. Combining these two ingredients, it’s simply a match made in heaven.

Our recipe today is one of those freestyle things we do here at Ang Sarap but today instead of making it with leftovers pantry items, it was sort of planned but never had an idea of the recipe yet when I bought its ingredients, just the concept. I know this has been made in the past by many chefs, but I never cheeked the recipes out so whatever I had here will have no influence or what so ever. What I did though to come up with this dish is basically reuse my recipe for sweet and sour pork combined with my experience on cooking salted duck egg sauce which we had tried so many times in the past, where we used it in potatoes, crab, chicken, prawn and even long beans. The result was this nice, crispy and juicy pork belly coated in an umami filled semi sweet, creamy and savoury salted duck egg sauce which you can enjoy as a main dish, a side dish or even as a pulutan.

Salted Egg Pork Belly

★★★★ 4 from 1 review

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Freestyle

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Description

Salted Egg Pork Belly is a recipe of crispy deep fried battered pork belly tossed in a sweet savoury spicy sauce made with salted duck egg yolks.

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Ingredients

Units USM Scale 1x2x3x

Deep Fried Battered Pork

• 600g Skinless Pork belly or Well marbled pork loin, cut into thin bite size sliced
• 1/4 cup flour
• 1/3 cup cornstarch
• 2 eggs
• 4 tbsp water
• 1 tsp salt
• oil for deep frying
• salt
• freshly ground black pepper

Salted Egg Yolk Sauce

• 6 pcs salted duck egg yolks, mashed
• 4 tbsp butter
• 3 cloves garlic, minced
• 1 pc birds eye chilli, seeded and finely chopped
• curry leaves from 2 sprigs
• 1/4 cup milk
• 1 tsp sugar

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Instructions

1. In a deep bowl combine together 1/4 cup flour, 1/3 cup corn flour, 2 eggs, 4 tbsp water and 1 tsp salt, mix thoroughly until free of lumps, texture should be sticky but still runny.
2. Add pork and coat evenly, set aside and place in fridge covered for at least 1 hour.
3. Prepare a wok and add oil for frying pork pieces.  In small batches, deep fry pork in high heat of for 5 minutes that should be enough to cook the meat and retain the tenderness.  Drain then set aside on a plate.
4. In a separate wok melt butter, then sauté garlic, chillies and curry leaves.
5. Add the salted egg yolks, milk and sugar, mix and cook until bubbly.
6. Toss in the deep-fried pork, stir fry until all pork pieces are evenly coated with the salted duck egg yolk mixture.

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