Crispy Cincalok Pork Belly (咸虾酱脆花肉）

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 it. It was delicious in every bite!

Dry noodles or cooked white rice pair very nicely with this recipe. After the first bite, they are just too good to resist and are really addicting. This recipe is ideal for meat lovers as well.

INGREDIETS

450g pork belly

1 ½ tbsp cincalok

1 tsp grated ginger

1 tsp sugar

1 tbsp Shaoxing wine

½ tsp dark soy sauce

1 egg

1-3 tbsp tapioca starch or corn starch

1 tsp baking power

1 tbsp cooking oil

METHOD

1. Remove pork belly skin and cut into slice

2. Combine the marinade ingredients (except egg, cornstarch, baking powder, and oil) with pork slices and mix well. Marinade for at least 30 minutes.

3. Beat in the egg, corn starch, and baking power to the pork, stir well. Make sure all the pork slices are well coated with the corn starch. Add in the cooking oil to loosen up the pork slices.

4. Heat some oil in a work and deep fry the pork slices in hot oil over medium heat until light golden in colour.

5. Return the fried pork belly into the wok, increase to high heat and deep-fry until golden brown. Remove and drain oil.

6. Place the fried pork slices onto a plate, squeeze some calamansi juice on top of the pork slices before serving.

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