Crispy and Juicy Pork Belly with Hot Chili Dipping Sauce
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A Thai-inspired recipe for crispy and juicy pork belly pieces served with a flavorful hot chili dipping sauce made from roasted chilies, shallots, garlic, and yellow peppers.
00:40:00 total
Serves 4
medium
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Ingredients
- pork belly - 2 pieces (skin-on, cut into long pieces about 1 inch thick)
- garlic powder - 1/2 teaspoon (for marinating)
- black pepper - 1/4 teaspoon (for marinating)
- white pepper - 1/4 teaspoon (for marinating)
- salt - 1/2 teaspoon (use kosher salt, adjust if using regular salt)
- chicken bouillon powder - 1/4 teaspoon (for marinating)
- fish sauce - 1 tablespoon (for marinating)
- tempura flour - 1 1/2 cups (for batter coating)
- cold water - about 1 cup (to make batter, add gradually to desired consistency)
- cooking oil - watch the video to see (for deep frying)
- garlic cloves - 2 cloves (whole with skin for roasting, optional extra crushed garlic for frying)
- hat chili - 4 pieces (roasted for dipping sauce)
- yellow peppers - 2 pieces (adds flavor and mild heat to dipping sauce)
- shallots - 3 medium (roasted for dipping sauce)
- small onion - watch the video to see (optional, small amount added for dipping sauce)
- salt - 1/2 teaspoon (for dipping sauce)
- soy sauce - 1/2 tablespoon (for dipping sauce flavor)
Instructions
- Prepare and marinate pork belly: Cut pork belly into long pieces about 1 inch thick. Sprinkle garlic powder, black pepper, white pepper, salt, chicken bouillon powder, and fish sauce over the pork. Mix well to coat. Cover and marinate for at least 30 minutes.
- Make tempura batter: In a bowl, add tempura flour. Gradually add cold water while mixing until batter reaches a consistency that is not too thick or too thin, about 1 cup water total.
- Coat pork belly with batter: Ensure all pork belly pieces are evenly coated with the tempura batter.
- Roast ingredients for dipping sauce: Roast hat chilies, yellow peppers, shallots, and garlic (with skin) in a pan over medium heat until charred and softened. Remove garlic and set aside.
- Peel roasted ingredients: Cover roasted peppers to steam for easier peeling. Peel skin off chilies and garlic once cooled.
- Prepare chili dipping sauce: In a mortar and pestle, pound peeled garlic, shallots, and peeled roasted chilies (with seeds for spiciness) to a chunky consistency. Add peeled yellow peppers. Season with salt and soy sauce to taste. Mix well.
- Fry pork belly - first fry: Heat cooking oil to medium-high heat. Fry pork belly pieces without touching for about 3 minutes until bottom is cooked and batter sets. Carefully turn and fry evenly. Fry for about 7-8 minutes until golden brown. Remove and drain.
- Fry pork belly - second fry: After cooling pork belly pieces for 3-4 minutes, fry again in batches at medium-high heat until extra crispy. Remove and drain.
- Serve: Serve crispy pork belly hot with the prepared hot chili dipping sauce. Optionally serve with cucumber and sticky rice or jasmine rice.
