Serves 1
Directions
- 1Boil the oily part of the pork belly with the skin in a pot of water.
- 2Add 20 grams of ginger with skin and 5 small pieces of purple onion to the boiling water.
- 3Add 10 grams of salt to the boiling water.
- 4Crack the pork skin and apply 15 grams of vinegar to it to help it become crispy.
- 5Boil the pork belly for about three minutes until the skin is ripe.
- 6Clean the cooked pork belly and cut it into large pieces.
- 7Prepare for the first frying step by adding three onion heads and one spoonful of coffee salt to the pan.
- 8Turn on the stove and add 200 ml of cooking oil to the pan.
- 9Fry the pork belly over a small flame, enduring the struggle.
- 10Increase the fire when it starts to explode and continue frying until the skin is puffy but not burnt.
- 11When the exploding sound stops, remove the pork belly from the oil and let it cool.
- 12Once the fat part is cold, heat the oil pan again and pour all the fat in to make the skin crispy.
- 13Fry the pork belly a second time until it swells up and becomes crispy.
- 14Prepare the chili and garlic sauce by adding about 50 ml of cooking oil to a pan.
- 15Reduce the cooking oil and add the chili and garlic, frying until golden and crispy.
- 16Pour out the chili and garlic, saving a little bit of the oil.
- 17Add 30 grams of sugar vinegar and 30 ml of sauce to the pan and cook until it boils.
- 18When the sauce is boiling and the powder is leaking, add all the fried chili and garlic.
- 19Grate the mixture again until the thick and crispy fat with garlic sauce is finished.
Ingredients
- 1 kilogram pork belly with skin
- 20 grams ginger with skin
- 5 pieces purple onion
- 10 grams salt
- 15 grams vinegar
- 3 onion heads
- 1 spoonful coffee salt
- 200 mil cooking oil
- 50000 cooking oil
- chili and garlic
- 30 grams sugar vinegar
- 30 mil sauce
- fish sauce
Equipment
potstoveoil pan
Tips
- Use ginger with skin for better smell.
- Score the pork skin with vinegar to make it crispy.
- Fry the pork belly twice for extra crispiness and puffiness.
- When making chili garlic sauce, cook it until the powder is leaking.
- Use salted fish sauce that has a natural sweet taste and is not too salty.
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