Serves 1
Directions
- 1Place the pork belly in a large pan over a wood-fired stove.
- 2Add garlic, sliced onions, bay leaves, salt, and ground black pepper to the pan.
- 3Pour water into the pan, ensuring the pork belly is submerged.
- 4Cover the pan and bring to a boil over the wood fire until the pork is tender.
- 5Once tender, remove the pork belly from the pan and let it cool.
- 6In a bowl, combine flour, cornstarch, garlic powder, and ground black pepper. Add water and mix until you have a smooth batter.
- 7Dip each piece of boiled pork belly into the batter, ensuring it's fully coated.
- 8Heat cooking oil in the same large pan over the wood fire.
- 9Fry the coated pork belly pieces in the hot oil until golden brown and crispy.
- 10Flip the pork belly pieces to ensure even cooking and crispiness on all sides.
- 11Remove the crispy pork belly from the pan and set aside.
- 12In the same pan, add flour to the remaining oil and stir over low heat to make a roux.
- 13Pour water into the roux, stirring continuously to create a smooth sauce.
- 14Add a beef cube, ground black pepper, and soy sauce to the sauce, stirring until well combined and thickened.
- 15Pour the prepared sauce into a small bowl.
- 16Slice the crispy pork belly into serving pieces.
- 17Serve the crispy pork belly with the savory sauce for dipping.
Ingredients
- 1 kg pork belly
- 1 head garlic
- 1 unit onion
- 2 leaves bay leaves
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 5 cups water
- 0.25 cup flour
- 0.25 cup cornstarch
- 1 teaspoon garlic powder
- 0.5 cup water
- 4 cups cooking oil
- 2 tablespoons flour
- 1 cup water
- 1 unit beef cube
- 0.5 teaspoon ground black pepper
- 3 tablespoons soy sauce
Equipment
pantongschopping boardknifebowlplatewooden spoon
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