Garlic Crispy Pork Belly (Tỏi Hương Thịt Ba Chỉ)
Extra crunchy double fried pork belly infused with fresh garlic juice and tossed with fermented black beans and toasted sesame for a savory flavor explosion.
This dish is a masterclass in texture using a unique garlic juice marinade that tenderizes the meat while deeply infusing it with aroma. The double frying technique ensures the pork stays remarkably crisp even when tossed with aromatics. It is a perfect example of how simple ingredients like fermented bean curd can create a complex umami profile.
Ingredients
- 500 g pork belly
- 10 cloves garlic
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp fermented bean curd juice
- 1 tbsp cooking wine
- 1 cup cornstarch
- 1 tbsp glutinous rice flour
- 1 tbsp fermented black beans
- 5 dried red chilies
- 2 fresh green and red peppers
- optional white sesame seeds
- to taste salt
- as needed cooking oil
Instructions
- 1Prep the pork belly
Begin by removing the skin from the pork belly. Carefully slice the meat into uniform, large pieces to ensure even cooking and a consistent texture in the final dish.
Tip: Removing the skin helps the meat crisp up better and prevents it from becoming too chewy after frying. - 2Make the garlic juice
Combine whole garlic cloves, a pinch of salt, and a small amount of water in a blender. Pulse until the mixture is completely smooth to create a potent garlic juice for the marinade.
Tip: Blending garlic with water creates a more intense and evenly distributed flavor than simply using minced garlic. - 3Add savory seasonings
To the bowl of pork slices, add oyster sauce, light soy sauce, fermented bean curd juice, and cooking wine. These ingredients provide the foundational savory and umami notes for the meat.
Tip: Fermented bean curd adds a unique depth and traditional flavor that characterizes this specific style of pork belly. - 4Infuse with garlic aroma
Pour the prepared garlic juice over the seasoned meat. Mix thoroughly by hand or with tools to ensure every slice is coated, then let it marinate for fifteen minutes to absorb the flavors.
Tip: Marinating for at least fifteen minutes allows the enzymes in the garlic to tenderize the meat while deepening the aroma. - 5Coat with starch and flour
Incorporate a large spoonful of starch and a smaller spoonful of glutinous rice flour into the marinated pork. Stir well until a thick, even paste forms around each piece of meat.
Tip: The combination of starch and glutinous rice flour creates a superior crunch that stays crispy longer after frying. - 6Initial deep fry
Heat oil to approximately 60% heat, then carefully add the meat slices one by one. Fry until the pork is cooked through and the exterior turns a light golden brown before removing to drain.
Tip: Dont overcrowd the pan; frying in batches maintains the oil temperature and prevents the pieces from sticking together. - 7Double fry for extra crunch
Lift the pork slices out of the hot oil once they reach a deep golden brown color. Increasing the oil temperature for a second quick fry ensures the exterior becomes exceptionally crispy while keeping the meat tender inside.
Tip: Do not skip the second fry because it is the secret to getting that professional level crunch that lasts even after the meat is sauced. - 8Fry the minced garlic
Place the minced garlic in a fine-mesh strainer and lower it into the hot oil. Fry until the garlic turns a light golden yellow, then remove immediately to prevent it from turning bitter.
Tip: Garlic continues to cook after being removed from the oil, so take it out just before it reaches your desired shade of brown. - 9Sauté the aromatics
Heat a clean wok with a small amount of oil and add the chopped dried chilies, fermented black beans, and colorful peppers. Stir-fry quickly until the oil becomes fragrant and the peppers are slightly softened.
Tip: Keep the heat medium-high to release the oils from the dried chilies without burning them. - 10Combine ingredients
Add the twice-fried pork belly slices and the crispy fried garlic bits back into the wok with the sautéed aromatics. This allows the flavors to meld together and coats the meat in the spicy, savory oil.
Tip: Work quickly at this stage to ensure the pork stays crispy while absorbing the aromatics. - 11Garnish and final toss
Sprinkle a generous amount of white sesame seeds over the mixture. Give everything a final high-heat toss with a spatula to evenly distribute the seeds and aromatics before serving.
Tip: Toasted sesame seeds add a subtle nutty flavor and a professional visual finish to the dish.
