Crispy, Crunchy, Chunky, Porky, Savoury and Definitely Tasty. Crispy Breaded Pork Belly is a Filipino style deep fried pork belly lightly coated for a crispy finish, enjoy as a pulutan or as an ulam.
You can’t go wrong with deep fried, anything you deep fry turns into a marvellous creation, isn’t it? French fries, fish and chips, fried chicken, spring rolls, cripsy pata and lechon kawali, come on, I know you like at least one of those. Thanks to the Chemistry of Frying that mouth-watering crunch, juicy insides, and amazing flavour, this is why deep-fried food is addictive. While almost anything can be deep fried, trust me, not everything will be good! Many fish and chips shop here deep fries almost everything like pineapples, apples, cheese and even Mars Bar but sometimes they go hard core like sausage on the stick, fish roe and yes even Fried Butter and Fried Coke.
Today we won’t go extreme, but we will be making a simple yet very likable dish, the Crispy Breaded Pork Belly. A very crispy dish that is good to have with ice cold beer and its crispiness is becuase of the preparation process more than anything else, the thin slices makes sure that it can be cooked it in high temperature eventually dehydrating the outside and quickly cooking the inside without being undercooked, with the help of starches it also adds additional crispiness as well as an avenue for the flavours to be locked in. It one of the easiest recipes here so I challenge you to try it then let me know if you loved it or not.
Season pork with salt then set it aside in a cool dry place for 5 minutes.
In a deep bowl combine together all breading ingredients until well incorporated.
Dredge pork into the bowl and coat evenly, set aside and do it with the remaining pork pieces.
Prepare a wok and add oil for frying pork pieces. In small batches, deep fry pork in medium high heat of for 5-6 minutes that should be enough to cook the meat and retain the tenderness. Drain then set aside on a plate then serve.
They do look very crisp. However, I still prefer them without breading.
I have pork belly on the menu this evening to go on an Asian salad — the timing of your post is perfect. I was going to use panko but will make your crisp version, instead! Thanks.
Sigh!!! The price of pork here is going up and up and up and is often not available, maybe just once a week. The African Swine Flu, that is the problem. Generally, people are quite wary about eating pork because of this.
I don’t tend to deep fry since it uses so much oil but this does sound good–perhaps I’ll try this pan frying in less oil sometime. I make “side pork”, sliced pork belly fried like bacon regularly. We like it better than bacon.
Yeah sometimes bacon can be too salty