You might have tried deep fried pork belly with red bean curd or shrimp paste. Have you ever tried cincalok pork belly? Cincalok has a very strong pungent smell and taste, but once it is cooked with meat, it is either steamed or fried. The smell will subside and it ’ will be the most delicious and fragrant dish on the table. Cincalok is very versatile, and you can use it to create a delicious dish with fried wings or an omelet. This deep fry pork belly with cincalok is a super simple recipe. It goes well with white rice and more. The important note to this recipe is to cut off the pork belly skin. The trick with this recipe is to cook the meat through without making it tough, and to naturally enhance the umami flavour of the tender pork belly with cincalok. Making this deep-fried pork belly at home is quite simple. All you need to do is to marinade the pork with cincalok to enhance the intense flavor, then deep fry with a thin coating of cornstarch until golden brown. That’s i