Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, deep fried pork belly. One of my favorites food recipe. For mine, I am going to make it a bit tasty. This will be really delicious.

It involves boiling the pork belly slab and then deep-fried later on, making the exterior crisp and crunchy while leaving the inside tender and juicy. I can never tire of eating Lechon Kawali and I could probably do so every day, if only it is as healthy as it tastes (really) good. But indulging once in a while.

Deep Fried Pork Belly is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Deep Fried Pork Belly is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook deep fried pork belly using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Deep Fried Pork Belly:

1. Make ready 2-2 1/2 lbs. whole pork belly
2. Get 1 large red onion
3. Take 1 tablespoon whole black peppercorn
4. Take 1 1/2 tablespoons salt
5. Prepare 10 whole crushed garlic
6. Make ready 5 pcs laurel leaves
7. Make ready 1 tps five spice
8. Get 1 tbsp sugar white
9. Take 4-6 cups water
10. Prepare 3 cups cooking oil

Place pork belly skin-side down on a large cutting board. Pork belly is a boneless cut of fatty meat from the belly of a pig and is considered a delicacy in many cultures. In Ameria, bacon and salt pork (which is used often In Alsace, it's part of choucroute garnie, and in many Latin countries it's deep-fried and served as chicharrón-called torresmos in Portugal. Deep frying pork belly is not for the timid, in my opinion.

Instructions to make Deep Fried Pork Belly:

1. Arrange the pork belly in a wide and deep cooking pot. Pour-in the water. Make sure that the pork belly is fully submerged in water. Let boil.
2. Once the water starts to boil, add the garlic, onion, 1 tablespoon salt, and whole black peppercorn. Simmer for 30 to 40 minutes.
3. Remove the boiled pork belly from the cooking pot and place in a plate. Let it cool to room temperature for best result let it sit on the fridge overnight
4. Before frying rub the skin with rocksalt then deep fry it for about 10 mins medium heat remove it from the oil and refry it again for about 10 mins until it gets extra crispy.
5. Remove from the cooking pot and place in a plate lined with paper towel. Let the towel absorb the excess oil. Let it cool slice the bagnet into serving pieces best serve with ensaladang mangga

The pork pops and crackles violently in the seething pool of oil. Even if one compulsively pats the pork belly dry, the very hot oil still spatters in all directions. The menacing hot grease lands everywhere. Grilled deep fried pork belly with chili pepper and spring onion on ceramic plate with chopsticks over old wooden background. Thai fried pork belly with crispy kaffir lime leaves This recipe.

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