Crispy Garlic Spicy Pork Belly (Suan Xiang La Rou)
A savory rice killer classic featuring double fried pork belly tossed with golden crispy garlic fermented black beans and a kick of fresh chilies.
Commonly found in home kitchens across China, this dish relies on rendering pork fat until the meat becomes thin and crispy. The addition of aromatic garlic and fermented black beans provides a deep, savory umami that balances the richness of the belly. It is a quintessential dish designed to be shared over a hot bowl of steamed rice.
Ingredients
- 500 g pork belly
- 12 tsp salt
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp cooking wine
- 2 tbsp cornstarch
- 3 tbsp minced garlic
- 1 tbsp dried chili flakes
- 1 tbsp fermented black beans
- 2 green chilies
- 2 red chilies
- to taste cooking oil
Instructions
- 1Slice the pork belly
Place the raw pork belly on a wooden cutting board and use a sharp knife to cut it into relatively thick uniform slices. Keeping the slices slightly thick ensures a more satisfying and juicy texture that will not dry out during frying.
Tip: Cut the pork belly when it is slightly chilled to get cleaner more uniform slices easily. - 2Marinate the pork belly
Transfer the sliced pork belly into a clean metal bowl. Add the salt, oyster sauce, light soy sauce, and cooking wine, ensuring the seasonings are distributed evenly to thoroughly flavor the meat.
Tip: Mix the meat and marinade thoroughly with your hands to help the pork belly absorb the flavors more efficiently. - 3Coat with starch
Sprinkle a small amount of dry white starch over the seasoned pork belly slices. Toss and mix well until a thin, uniform layer coats each piece of meat, which helps create a crispy crust and seals in the juices.
Tip: Ensure the starch is fully incorporated with no dry white pockets left before moving to the frying step. - 4Deep-fry the pork belly
Lower the marinated pork belly pieces into the wok once the oil temperature is 70% hot. Fry them slowly to render out the fat until the edges are slightly charred and curled. This process ensures the meat becomes crispy and fragrant without being overly greasy.
Tip: Fry the meat in batches if necessary to maintain a high oil temperature, which is key to achieving a perfectly crispy texture. - 5Drain the fried pork belly
As the fat renders out, the slices will brown and the edges will begin to curl. Use a strainer ladle to scoop them out and drain the excess oil. This ensures the meat is crispy rather than greasy.
Tip: Slowly rendering the fat makes the pork belly incredibly fragrant and crispy without tasting heavy or greasy. - 6Fry the minced garlic
Submerge the minced garlic into the hot oil using a wire mesh strainer. Deep-fry steadily until the garlic turns a beautiful crispy and golden-brown color, then lift the strainer immediately to prevent it from burning.
Tip: Keep a close eye on the garlic as it browns very quickly; lifting the strainer allows you to instantly control the cooking and avoid any bitterness. - 7Sauté the aromatics
Heat a small amount of oil in a separate wok over low heat. Add the dried chili flakes, fermented black beans, and diced green and red peppers, stir-frying gently until their vibrant aromas are fully released.
Tip: Keep the heat low during this stage to avoid scorching the dried chilies, which can ruin the flavor profile of the dish. - 8Combine the ingredients
Transfer the crispy, golden fried pork belly slices along with the prepared fried minced garlic directly into the wok containing the aromatic chili and pepper mixture.
Tip: Drain any excess oil from both the pork belly and garlic before adding them to keep the final dish light and perfectly balanced. - 9Final toss and serve
Turn up the heat to high and vigorously toss the pork belly, fried garlic, and peppers together. This quick stir-fry ensures the pork is perfectly coated in the spicy garlic oil while maintaining its crispiness.
Tip: Tossing quickly over a high flame creates a fantastic wok-hei effect, locking in the crispiness of the pork belly while blending the flavors seamlessly.
