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.
Put the pork belly in a pan and cover with cold water. Add ginger. Cut the white ends from the green onions and add those as well, followed by the cooking wine and peppercorns.
Bring the water to a boil for 20 minutes. Immediately transfer pork to cold water and soak for 10 minutes.
Cut green onions, leek, carrot and pepper into 1” slices. Slice garlic and chili peppers.
Thinly slice pork belly.
Heat vegetable oil in a heavy skillet or wok. Add pork belly and cook until all the fat has been rendered. Add bean sauce, crushed pepper, sugar and soy sauce. Cook and stir until well incorporated.
Put carrots in the pan and saute them for a minute or two. Add leek, garlic and bell pepper and chili peppers. Saute until the vegetables are cooked to your preference, adding green onions in the last few minutes.
Serve with rice or noodles, if desired.
Hack: You can replace the carrot and pepper with whatever vegetables you prefer or have on hand.
Hack: You can substitute sweet bean paste or hoisin sauce for the sweet bean sauce.
Hack: Leftovers can be stored, tightly covered, in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 3 months
Hack: Check the produce department for loose, single carrots. If you don’t see them, ask a clerk if they’re available.
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For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube! Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!