Crispy Pork Belly with Garlic Sauce

Name: Crispy Pork Belly with Garlic Sauce
Cuisine: Thai
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

Serves 1

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Crispy Pork Belly with Garlic Sauce

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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.

Crispy Pork Belly with Garlic Sauce

Serves 1

facebook.com

Crispy Pork Belly with Garlic Sauce

facebook.com

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.