Crispy Fried Garlic Pork Belly (Thịt Ba Chỉ Chiên Tỏi)
Master the ultimate crunch with golden pork belly marinated in garlic and scallions then double fried in a delicate sweet potato starch batter for a glass like finish.
Fried garlic pork belly is a celebratory staple often found on New Year tables across East Asia. The key to its addictive texture lies in sweet potato starch which creates a lighter crunch compared to standard flour. By massaging aromatics directly into the meat the pork remains incredibly juicy beneath its shatteringly crisp exterior.
Ingredients
- 500 g pork belly strips
- 2 stalks green scallions
- 30 g fresh ginger
- 4 cloves garlic
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp salt
- 1 packet stir-fry seasoning or five-spice powder
- 4 tbsp sweet potato starch
- 50 ml water
- 500 ml cooking oil
- optional fresh cilantro for garnish
Instructions
- 1Prepare the pork belly
Take fresh pork belly strips and carefully remove the skin. Hold the strips up to ensure all skin and excess tough connective tissue are gone, then place them into a clean metal mixing bowl in preparation for seasoning.
Tip: Removing the skin is crucial for this recipe as it allows the marinade to penetrate better and prevents the meat from becoming too chewy when fried. - 2Infuse with aromatics
Add chopped scallions, sliced ginger, and garlic to the bowl. Pour in the dark soy sauce, ensuring the liquid coats the aromatics and the meat to provide a deep savory foundation and rich mahogany color.
Tip: Using dark soy sauce instead of light soy sauce gives the pork a much more appetizing golden-brown hue once it is cooked. - 3Add special seasoning
Incorporate the oyster sauce, salt, and a special stir-fry seasoning packet into the bowl. This dry spice blend is the secret to the incredibly fragrant aroma that makes this dish stand out.
Tip: If you dont have a specific pre-mixed seasoning, a blend of five-spice powder and a little sugar can work as a substitute. - 4Massage the flavors in
Using a gloved hand squeeze and mix the pork strips vigorously with the scallions ginger and garlic. This manual pressure releases essential oils and juices forcing flavors deep into the meat. Let it marinate for 30 minutes.
Tip: Do not just stir actually squeeze the scallions and ginger against the meat to maximize flavor extraction. - 5Apply sweet potato starch
After the meat has finished marinating, remove the pieces of ginger and scallion. Add four spoonfuls of sweet potato starch directly onto the marinated pork strips. Sweet potato starch is preferred for its superior crunchiness compared to cornstarch.
Tip: Make sure to pick out the old aromatics first so they dont get stuck in the batter and burn in the frying oil. - 6Create the crispy batter
Add a small amount of water to the starch and pork. Mix thoroughly until the batter reaches a smooth, thick consistency similar to yogurt. Ensure every inch of the pork belly is evenly coated with this pale yellow paste.
Tip: The batter should be thick enough to cling to the meat without dripping off too quickly; adjust the water a teaspoon at a time. - 7Heat the frying oil
Add a generous amount of clear cooking oil into a wok or deep pan over medium heat. Let the oil heat up fully before adding the meat to ensure a crispy crust.
Tip: Using enough oil is crucial for achieving an evenly fried and crispy exterior on the pork belly. - 8Start frying the pork belly
Once the oil is hot, carefully use metal tongs to place the marinated, batter-coated pork belly into the pan. Fry the meat slowly over a medium-low flame.
Tip: Always lower the meat gently and lay it away from you to prevent hot oil from splashing. - 9Flip the pork belly
Fry until the bottom side of the pork turns a rich golden brown, then carefully flip it over using tongs. Continue frying and flipping repeatedly to ensure both sides brown evenly.
Tip: Flipping the pork belly multiple times helps render out excess fat while keeping the inside tender and juicy. - 10Test for perfect doneness
Continue frying until the pork reaches a deep golden hue. Use a chopstick to pierce the thickest part. If it glides through with zero resistance the interior is tender and the fat has properly rendered. Remove and drain on a wire rack.
Tip: Do not rush the frying process with high heat or the outside will burn before the inside is tender. Medium low heat ensures that perfect crunch.
