Remove the skin from the pork belly. Slice the pork belly into thin strips, 2” to 3” long.
Put the pork belly and ginger into a bowl. Add oyster sauce, soy sauce, egg white, cooking wine and pepper. Massage the mixture for several minutes to thoroughly mix the ingredients. Set aside.
In a separate bowl, mix the cornstarch, flour, baking soda, eggs and salt. Stir water while mixing, a little at a time, until the mixture reaches a batter-like consistency.
Add the pork belly to the batter and stir to combine.
Heat 4 cups of vegetable oil to a temperature of 350℉. Careful lower coated pork belly strips and cook for 2-4 minutes, or until the batter is a pale yellow. Remove strips from the oil to a paper towel-lined plate.
Turn the heat up and heat oil to 380℉. Return the pork belly strips and fry until they turn a golden brown, 1-2 minutes. Remove from pan to paper towel-lined pan.
In a skillet or wok, toast sesame seeds. Use a mortar, blender or grinder to turn them into powder. Mix in chili powder and salt.
Dip the fried pork belly into the sesame/chili mixture before eating!
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Here in the US, we eat pork belly mostly as bacon and salt pork. In many other countries, it’s eaten as a popular main dish or appetizer.
Crack eggs in a bowl and add a pinch of salt. Beat well.
Heat 4 tbsp of vegetable oil in a heavy pan over medium-high heat. Pour in eggs and cook until puffy. Remove from the pan and set aside.
Place ginger in the pan. Saute until fragrant. Add water chestnuts and carrots. Saute for 3 minutes.
Add mushroom, green onion, bean sprouts and a pinch of salt. Cook for 3-5 minutes until bean sprouts are translucent and golden. Add soy sauce and sesame oil. Remove mixture from the pan.
Thinly slice the egg into 1” lengths. Add to vegetables and mix thoroughly.
Lay a spring roll wrapper on a flat surface. Place 2 tbsp filling on one corner, keeping away from the kedges. Roll the edge over the top of the filling and then flip the and right sides of the wrapper over the filling. Continue to roll, moistening the edge of the remaining corner to seal.
Heat 2” vegetable oil in a heavy pan cast iron skillet to 365℉. Turn heat to medium and lower spring roll, one at a time, into oil and fry until golden brown, turning once. Fry in batches, taking care not to crowd the pan.
Hack: Spring rolls can be frozen before cooking. Lay them in a single layer on a pan to freeze, then transfer them to a freezer-safe container for up to 3 months. Spring rolls can be fried in their frozen state.
Hack: Spring rolls can be cooked in an air fryer at 375℉, Coat with cooking spray and air fry for 6 minutes. Allow a longer time for frozen vegetable rolls.
Hack: Check the produce department for loose carrots and mushrooms. If you don’t see them, ask a clerk if they’re available. These may also be available on the salad bar to buy in small quantities.
Hack: Matchstick carrots can be found in the packaged section of the produce department. Freeze any leftover carrots for use in cooking.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simplyplace it in a sealed freezer bag or container and pop it in the freezer.
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