Fried Pork Belly with Cincalok
A deliciously crispy fried pork belly dish marinated with cincalok and spices, perfect for a flavorful meal.
Ingredients
Main Ingredients
pork belly450g
cincalok1 1/2tbsp
grated ginger1tsp
sugar1tsp
Shaoxing wine1tbsp
dark soy sauce1/2tsp
egg1piece
baking powder1tsp
cooking oil1tbsp
Optional Ingredients
to 3 tbsp tapioca starch or corn starch1
Nutrition (per serving)
Calories
538.8kcal (26.94%)
Protein
26.8g (53.5%)
Carbs
10.8g (3.91%)
Sugars
2.5g (5%)
Healthy Fat
25.0g
Unhealthy Fat
13.8g
% Daily Value based on a 2000 calorie diet
How to make Fried Pork Belly with Cincalok
Preparation
- Step 1
Remove pork belly skin and cut into slices.
- Step 2
Combine cincalok, grated ginger, sugar, Shaoxing wine, and dark soy sauce with pork slices and mix well. Marinate for at least 30 minutes.
Coating and Frying
- Step 1
Beat in the egg, tapioca starch or corn starch, and baking powder to the pork. Stir well to ensure all pork slices are well coated.
- Step 2
Add cooking oil to loosen up the pork slices.
- Step 3
Heat oil in a wok and deep fry the pork slices over medium heat until light golden in color.
- Step 4
Return the fried pork belly into the wok, increase to high heat, and deep-fry until golden brown. Remove and drain oil.
Serving
- Step 1
Place the fried pork slices onto a plate and squeeze some calamansi juice on top before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
538.8kcal (26.94%)
Protein
26.8g (53.5%)
Carbs
10.8g (3.91%)
Sugars
2.5g (5%)
Healthy Fat
25.0g
Unhealthy Fat
13.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the pork slices are evenly coated with starch for a crispier texture.
Adjust the amount of starch based on the desired thickness of the coating.
FAQS
What is the best way to marinate pork belly for frying?
To marinate pork belly for frying, combine cincalok, grated ginger, sugar, Shaoxing wine, and dark soy sauce with the pork slices. Mix well and let it marinate for at least 30 minutes to enhance the flavor and tenderness of the meat.
Can I substitute cincalok in the fried pork belly recipe?
Yes, if you can't find cincalok, you can substitute it with fish sauce or a mixture of fermented shrimp paste and lime juice. While the flavor will differ slightly, these alternatives can still provide a savory depth to your fried pork belly.
How do I store leftover fried pork belly with cincalok?
To store leftover fried pork belly, let it cool completely, then place it in an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, but be aware that the texture may change upon reheating.
What are some good side dishes to serve with fried pork belly?
Fried pork belly pairs well with a variety of side dishes. Consider serving it with steamed rice, pickled vegetables, or a fresh salad. You can also complement it with a dipping sauce made from soy sauce and chili for an extra kick.
Is fried pork belly with cincalok suitable for gluten-free diets?
To make fried pork belly with cincalok gluten-free, ensure that you use gluten-free soy sauce instead of dark soy sauce. Additionally, check that your tapioca starch or corn starch is certified gluten-free to maintain dietary compatibility.
Loading reviews...
Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia