Pork Belly with Fermented Red Bean Curd
Ingredients: pork belly, red fermented bean curd, sugar, oyster sauce, white pepper · 60 min cook time · 700kcal · ₩21,700
Ingredients
397g pork belly, 57g red fermented bean curd, 2tsp sugar, 2tsp oyster sauce, 0.25tsp white pepper, 1tbsp liquid from bean curd jar, 3tbsp flour, 3tbsp cornstarch, 0.5tsp baking powder, 5tbsp water, 280ml corn oil, 100g green beans
Instructions
1. Slice the pork belly into 1/2-inch-thick slices. Look for nice alternating layers of lean meat and fat. A good piece will spring back when poked.
2. Prepare the marinade: In a bowl, combine 2 oz (approx. 57g) of red fermented bean curd, 2 tsp of sugar, 2 tsp of oyster sauce, and 1/4 tsp of white pepper. Mash them together until well-combined. Add some liquid from the bean curd jar for better color.
3. Add the sliced pork belly to the marinade and mix to combine. Set aside to marinate.
4. Prepare the batter: In a separate bowl, mix 3 tbsp of flour, 3 tbsp of cornstarch, and 1/2 tsp of baking powder. Gradually add 4-5 tbsp of water, mixing slowly until a runny consistency is achieved with no clumps.
5. Heat a wok on high. Turn off the heat and add 8-10 oz (approx. 230-280ml) of corn oil (or other neutral oil with a high smoke point). Heat the oil back on high until it reaches 350°F (180°C). You can test by poking a wooden chopstick; if bubbles escape, it's hot enough.
6. Add enough batter to the marinated pork belly to just cover it, mixing well.
7. Fry the green beans first for 1 minute or until they start to get wrinkly. Remove and set aside to drain.
8. Fry the pork belly in batches for about 1-2 minutes until a pale golden crust forms. Do not move them immediately to prevent the batter from coming off. Lower the heat if necessary. Remove and set aside.
9. For the second fry, heat the oil to at least 380°F (195°C). Fry the pork belly again in batches for about 30 seconds until crispy. This pushes out oil and moisture.
10. Plate the fried pork belly and green beans. Serve immediately.
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