Thai Style Crispy Pork Belly Recipes

THAI-STYLE CRISPY PORK BELLY

Steps:

• Cut pork belly into about 7-inch long and 1-inch thick pieces.
• Use a fork and poke both sides of the meat for the marinade to be absorbed.
• In a medium bowl, add in fish sauce, white pepper oyster sauce, sugar and mix well.
• Place pork belly in a shallow tray and pour marinade all over, rub to distribute evenly.
• Dust the flour all over to coat both sides of the meat. It will help to bind the marinade.
• Let it sit at room temperature for 30 minutes. If you are prepping this in advance, cover with cling wrap and store in the fridge.
• Make the dipping sauce by adding all the ingredients in a small bowl (except the toasted rice powder) and mix well. Taste and adjust with more lime juice if necessary. Set aside.
• Heat the oil in a frying pan or wok over medium heat.
• Using a pair of tongs, carefully add in the pork belly and fry for 8 to 10 mins over medium heat, until deep golden brown.
• Remove and drain on paper towel for 5 minutes before slicing into bite size pieces.
• Before to serve, mix the toasted rice powder into the dipping sauce.
• Serve warm.

THAI CRISPY PORK

Steps:

• Score the skin on the belly of pork crossways with a sharp knife.
• Brush the skin with the vinegar and leave to dry. Repeat three times, then rub the pork skin with the salt.
• Cut the pork crossways into thin strips. Spread out the pork on a baking tray and cook in a preheated oven at 120°C/250°F/Gaslh for about 3 hours until completely dry.
• Heat the oil in a wok, add the pork strips in batches and deep-fry for about 5 minutes, or until the skin has crackled and is golden.

THAI-STYLE CRISPY BELLY PORK

Steps:

• Preheat oven to 180C/gas 4
• Take the belly pork and score the skin right through to the flesh. Score every half inch approx. Scoring through to the flesh will help later when dicing the meat.
• Place the pork into a non-stick roasting tray, cover the skin in ground course salt. Place into oven for approx. 1 hour or until skin is golden and crispy. Chop into half inch chunks.
• While pork is cooking, crush garlic, thinly chop ginger, dice onion, slice leek, and prepare bean sprouts for cooking in wok.
• Heat 1 tbsp of oil in wok add garlic, ginger, onion, leek and bean sprouts and cook until piping hot.
• Cook noodles according to packet instructions. Drain noodles thoroughly and add to the ingredients in wok along with the crispy chopped pork. Remove from heat, as noodles and pork should still be hot.
• Once removed from heat add soy sauce and honey. Toss well and serve.
• Drizzle remaining sauce from wok over food.
• Try using a Thai sweet chilli dipping sauce to add a little kick to dish