Deep Fried Braised Pork Belly

deep fried braised pork belly

braised pork bellyPork Belly, to me, has to be one of the original sins! Especially when its lovingly stewed so that its ‘fall apart’ tender. I also love it when its roasted so that the skin is crispy. So the challenge was always to try and combine the best of both worlds. Tender fall apart meat with crispy skin. This takes some time to make but oh is it Yummy!

Ingredients (Serves 4)

  • 4 slices of pork belly (3 to 4 finger thick)
  • 3 whole shallots
  • 1 whole head of garlic
  • 1 to 2 whole dried chilli
  • 1 whole star anise
  • 4 whole cloves
  • Dark soya sauce
  • Sherry
  • Sugar
  • Black vinegar

Getting it Done! (Pork Belly)

  1. Pre heat oven to 200 Celsius
  2. Season the pork with salt, pepper, ginger powder on all 4 sides
  3. Add enough oil to cover the base of a heavy bottom pan and heat using medium flame
  4. When the oil starts to smoke, sear all 4 sides for 90 seconds each side or until golden brown and set aside
  5. Using the oil in the pan, over medium heat, slightly brown the whole shallots, then add the garlic to brown
  6. Add the following to make a braising solution, bring to a boil and set aside:
    • ½ cup of vinegar
    • 3 cups of water
    • ½ cup of dark soya sauce
    • ¼ cup of sherry
    • 1 tablespoon of sugar
    • 1 star anise
    • 4 cloves
    • 3 whole shallots
    • 1 whole head of garlic
    • 1 to 2 dried chilli
7.     Into a oven safe pot, add the pork belly and then the braising solution
8.     The solution should cover at least half of the pork belly
9.     Use a piece of baking sheet to cover the top of the meat, then seal with 2 layers of aluminum foil
10.   Place the pot in oven for 2.5 hours
11.   Remove and rest the pork belly in the solution until cool
12.   Into a heavy bottom pan, add at least a 3 cm depth of oil
13.   Using a medium heat, bring oil to 180 Celsius
14.   Deep fry the pork belly skin side down for 2 minutes
15.   Done!


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