Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, deep fried pork belly. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Deep fried pork belly marinated with red fermented tofu 南乳炸肉. It involves boiling the pork belly slab and then deep-fried later on, making the exterior crisp and crunchy while leaving the inside tender and juicy. I can never tire of eating Lechon Kawali and I could probably do so every day, if only it is as healthy as it tastes (really) good.
Deep Fried Pork Belly is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Deep Fried Pork Belly is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook deep fried pork belly using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Deep Fried Pork Belly:
- Get 2-2 1/2 lbs. whole pork belly
- Make ready 1 large red onion
- Get 1 tablespoon whole black peppercorn
- Take 1 1/2 tablespoons salt
- Prepare 10 whole crushed garlic
- Take 5 pcs laurel leaves
- Get 1 tps five spice
- Make ready 1 tbsp sugar white
- Take 4-6 cups water
- Get 3 cups cooking oil
Authentic Thai Recipe for Crispy Deep-fried Pork Belly. Moo Grob (หมูกรอบ) is Crispy Deep Fried Pork Belly that is usually served as the meat ingredient in one of several different Thai dishes. Grilled deep fried pork belly with chili pepper and spring onion on ceramic plate with chopsticks over old wooden background. Thai fried pork belly with crispy kaffir lime leaves This recipe.
Steps to make Deep Fried Pork Belly:
- Arrange the pork belly in a wide and deep cooking pot. Pour-in the water. Make sure that the pork belly is fully submerged in water. Let boil.
- Once the water starts to boil, add the garlic, onion, 1 tablespoon salt, and whole black peppercorn. Simmer for 30 to 40 minutes.
- Remove the boiled pork belly from the cooking pot and place in a plate. Let it cool to room temperature for best result let it sit on the fridge overnight
- Before frying rub the skin with rocksalt then deep fry it for about 10 mins medium heat remove it from the oil and refry it again for about 10 mins until it gets extra crispy.
- Remove from the cooking pot and place in a plate lined with paper towel. Let the towel absorb the excess oil. Let it cool slice the bagnet into serving pieces best serve with ensaladang mangga
Deep frying pork belly is not for the timid, in my opinion. The pork pops and crackles violently in the seething pool of oil. Even if one compulsively pats the pork belly dry, the very hot oil still spatters in all directions. The menacing hot grease lands everywhere. This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok.
So that is going to wrap it up with this special food deep fried pork belly recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
