Crispy Fermented Bean Curd Pork Belly
Enjoy this savory, crispy pork belly seasoned with aromatic fermented bean curd. Fried to perfection, it’s juicy on the inside and irresistibly crunchy.
This traditional-style crispy pork belly relies on the deep, umami-rich flavor of red fermented bean curd for its signature color and taste. By marinating the meat thoroughly and using a sweet potato starch coating, you achieve a delightful texture that is crispy on the outside while remaining tender and juicy within. It is a fantastic family-style dish, especially when paired with fresh lettuce or perilla leaves to balance the richness.
Ingredients
- 500 g pork belly
- 2 tbsp light soy sauce
- 2 tbsp cooking wine
- 1 tbsp oyster sauce
- 1.5 tbsp red fermented bean curd sauce
- 0.33 tbsp white sugar
- 0.33 tbsp five-spice powder
- 5 tbsp water
- 0.5 bowl sweet potato starch
- to taste ginger
- to taste garlic
- optional lettuce or perilla leaves for serving
Instructions
- 1Slice the pork belly
Take one catty of fresh pork belly and slice it into uniform strips, about the width of a thumb. Ensure the cuts are even so that the meat will cook consistently during the frying process.
Tip: Uniform sizing is crucial for even marination and frying. - 2Prepare the marinade
Add ginger, garlic, five tablespoons of water, two tablespoons of light soy sauce, two tablespoons of cooking wine, one tablespoon of oyster sauce, one-third tablespoon of white sugar, one-third tablespoon of five-spice powder, and one and a half tablespoons of red fermented bean curd sauce to the sliced pork belly.
Tip: The fermented bean curd sauce is thick and flavorful, providing the base for the marinade. - 3Marinate the pork
Using gloved hands, mix the water and seasonings thoroughly into the pork belly strips to ensure each piece is well coated. Cover with plastic wrap and refrigerate for at least two hours.
Tip: Allowing the meat to marinate for at least two hours ensures the flavors penetrate deeply. - 4Coat with starch
Add half a bowl of sweet potato starch to the marinated pork belly and mix well until combined. This step is the key to achieving a crispy texture after frying.
Tip: Ensure the starch is evenly distributed over the meat to guarantee uniform crispiness. - 5Fry the marinated pork
Once the oil is hot—test it by checking for small bubbles around chopsticks—carefully place the coated pork pieces into the pan. Fry over low heat, flipping the meat frequently to ensure even cooking without burning the coating.
Tip: Maintain low heat throughout the frying process to ensure the inside cooks through while the outside becomes crispy. - 6Fry the pork
Fry the pork belly pieces in hot oil over low heat, flipping frequently. Cook for approximately 30 minutes, or until the meat volume noticeably shrinks and the surface darkens to a crispy finish.
Tip: Test the oil temperature with a chopstick; if small bubbles form around it, the oil is at the correct temperature for frying. - 7Slice and serve
After frying for about 30 minutes, when the meat has shrunk and the surface is dark and crispy, remove it from the pan. Slice the crispy pork into smaller, bite-sized strips before serving.
Tip: This dish is delicious on its own or wrapped in fresh lettuce or perilla leaves for a refreshing contrast.
