The Fried Pork Belly My Dad's Made 100,000 Times
Why this recipe
Most fried pork belly recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 616.6K views, 8.5K likes on YouTube.
Fried Pork Belly with Red Fermented Bean Curd (南乳炸五花肉) is a quintessential Hakka-style dish. With a super crispy texture and irresistible flavor, this Chinese pork belly is one of the best pork dishes you'll ever make.
Today, my dad will share his crispy pork belly recipe, along with all the tips and tricks he's developed over the years. It's a fast and easy dish you can quickly whip up on a weeknight meal or for a special ocassion.
An expert chef's tip for the crispiest pork belly
Just like in our Salt and Pepper Squid, Fried Chicken Wings and other fried dishes, Daddy Lau's pork belly recipe calls for using a technique called double frying. Frying the pork twice not only gives it a crispiest crust, but also helps keep the meat juicy and tender.
The double fry method, called 返炸 (faan zaa) in Cantonese, helps expel moisture to maximize crunchiness. It's usually done at a higher temperature than the first fry and for less time — in the case of pork belly, just 30 seconds!
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Ingredients
On red fermented bean curd
If red fermented bean curd (南乳 naam jyu) sounds familiar, that's because it's been used in previous Made With Lau recipes! The ingredient is essential to my dad's Char Siu and Buddha's Delight.
As its name suggests, red fermented bean curd is made from tofu that's been preserved in red yeast rice, which gives it the distinct amber color and a strong umami flavor. It has a curd-like texture that has earned it the occasional nickname of "Chinese cheese." Jars are available at most Chinese supermarkets and also online:
On pork belly
For this dish, my dad recommends selecting a thicker piece of pork belly with clear alternating strips of fat and meat. Avoid choosing one that's too fatty.
Instructions
Prep pork
Cut the pork belly (14 oz) into 1/2-inch thick slices. Place the sliced pork belly into the marinade bowl and mix to thoroughly cover. Set aside
Prep marinade
In a medium bowl, combine the red fermented bean curd (2 oz), sugar (2 teaspoon), oyster sauce (2 teaspoon) and white pepper (0.25 teaspoon). Mix together with a spoon.
Chef's Tip: For a deeper color, add some additional liquid from the red fermented bean curd to the mixture.
Add the pork to the marinade mixture and mix to combine.
Prep batter
In a small bowl, combine the cornstarch (3 tablespoon), flour (3 tablespoon), baking powder (0.50 teaspoon) and water (5 tablespoon). Stir until there are no more visible clumps.
Chef's Tip: When adding the water to the batter, it's best to start with a bit of the liquid and add more as needed.
Cook pork belly
Heat a wok on high heat. While the wok is heating, add half of the batter to the marinated pork belly and use a spoon to mix and coat the pieces.
Once the wok is hot, add the corn oil (8 oz). Continue to heat the wok until the oil temperature reaches 350°F. You can check the temperature using a thermometer or use my dad's chopstick test. Simply place a wooden chopstick into the wok. If it bubbles, then it's time to fry!
Lower the heat to medium. Fry the green beans (3 oz) for 1 minute. Remove the beans using a spider and set aside to drain.
Add the pork belly to the wok one slice at a time, making sure not to crowd the wok. Cook in batches if needed. Fry the pork belly for 1 to 2 minutes, moving the pieces around with a pair of chopsticks to prevent sticking. Lower the heat if the pork cooks to quickly or starts to burn. Remove the pork belly and set aside. Repeat until all of the pork has been fried.
Heat the oil in the wok to 375°F. Fry the pork in batches for 30 seconds, repeating until all of the meat has been double fried.
To plate, place the slices of pork belly on a serving platter with the green beans on the side.
Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
