Day 43 – Stir fry pork with crispy pork belly

Stir fry pork with crispy pork belly

Click on picture for full size image
Click on picture for full size image
Pork 1Kg Pork belly
Paste
20g Rehydrated dried chillies, finely chopped
10g Garlic, finely chopped
15g Red onion, finely chopped
10g Galangal ginger, finely chopped
15g Lemongrass, finely chopped
1/2 Tsp White pepper corns
3g Kaffir lime leaves, finely chopped
1/2 Tsp Salt
1 Coriander root, finely chopped
1 Tsp Shrimp paste
Preparation  
3 Large green beans, cut into 2cm lengths and blanched
2 Tab Paste
 6 Kaffir lime leaves
1 Tab Dried shrimp, pounded
2 Tab Vegetable oil
4 Tab Chicken Stock
  1. To make the crispy pork you do the following……
  2. ‘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
  3. Cut it into large manageable chunks. Put salt on the skin and out in the fridge uncovered over night to dry out
  4. 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
  5. Dry the skin out and put in deep fryer on a medium heat.  Dropping the pork in here: http://youtu.be/FudrIlsGPls
  6. Fry for approximately 20 minutes. Remove from oil and allow to dry
  7. 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
  8. Once dried out add to the oil once more. Cook until the skin is crispy. Cut into dipping slices and serve with sauce
  9. On a medium heat heat the oil and add the paste. Fry the paste until it starts to stick to the pan
  10. Add 2 tab of stock to the pan and scrape off any paste sticking to the sides. Add more stock if required
  11. Add fish sauce and kaffir lime leaves
  12. Cut pork into cubes, take beans and add to wok. Heat a little and serve
Blistered pork before first frying
Blistered pork before first frying

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