Crispy pork belly with a sweet and smoky dipping sauce
| Pork | |
| 1Kg | Pork belly |
| Dipping sauce | |
| 4 | Bird’s eye chillies |
| 4 | Garlic cloves, finely chopped |
| 1 Tab | Soy sauce |
| 2 Tab | Sweet dark soy sauce |
| 1 Tab | Vinegar |
| 1 Tab | White sugar |
- Smash the bird’s eye chillies in a mortar and put in a small bowl
- Add the garlic, soy sauce, vinegar and sugar. Mix until the sugar is dissolved
- To make the crispy pork you do the following……
- ‘Shave’ the pork skin by running a sharp knife over the skin and removing any extra hair/skin etc. Video here: http://youtu.be/qwwoQb2e0Lo
- Cut it into large manageable chunks. Put salt on the skin and out in the fridge uncovered over night to dry out
- Take the pork out of the fridge and put sale and vinegar on the skin. Prick with a fork all over to encourage the vinegar to ‘sink in’. Put to one side for 1 hour
- Dry the skin out and put in deep fryer on a medium heat. Dropping the pork in here: http://youtu.be/FudrIlsGPls
- Fry for approximately 20 minutes. Remove from oil and allow to dry
- turn heat up to high and wait for oil to come to a high temperature. Put pork in the oil. Cook until the skin is blistered and remove from heat and put to one side to dry
- Once dried out add to the oil once more. Cook until the skin is crispy. Cut into dipping slices and serve with sauce
