Ingredients with Measurements:
- 1 pound pork belly, sliced into 1/2 inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon five-spice powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup water
- Vegetable oil for frying
Special equipment needed:
- Deep-fry thermometer
- Large frying pan or wok
Step-by-step instructions:
1. In a large bowl, mix together soy sauce, rice wine, cornstarch, salt, black pepper, five-spice powder, garlic powder, onion powder, paprika, and cayenne pepper. Add sliced pork belly and mix well to coat. Marinate for at least 30 minutes or up to 2 hours.
2. In a shallow dish, mix together flour, cornstarch, and water to make a batter.
3. Heat vegetable oil in a large frying pan or wok over medium-high heat. Use a deep-fry thermometer to monitor the temperature and heat the oil to 350°F.
4. Dip each piece of marinated pork belly into the batter, making sure it is coated evenly.
5. Carefully place the pork belly into the hot oil and fry for 3-4 minutes until golden brown and crispy. Use a slotted spoon to remove the pork belly from the oil and drain on a paper towel-lined plate.
6. Repeat with the remaining pork belly pieces, frying in batches if necessary.
7. Serve hot with steamed rice and your favorite dipping sauce.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Total fat: 28g
Saturated fat: 9g
Cholesterol: 80mg
Sodium: 540mg
Total carbohydrate: 16g
Dietary fiber: 1g
Sugar: 0g
Protein: 18g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or pork loin.
- Rice wine can be substituted with dry sherry or white wine.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add chopped scallions or cilantro to the batter for extra flavor.
- Use chicken or shrimp instead of pork belly.
- Make a spicy version by adding more cayenne pepper or chili flakes to the batter.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy pork.
- Use a slotted spoon to remove the pork belly from the oil to avoid splatters.
- Serve immediately to enjoy the crispy texture.
Storage instructions:
Leftover crispy pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover crispy pork in a preheated oven at 350°F for 10-15 minutes until heated through and crispy.
Presentation ideas:
Serve the crispy pork on a platter with steamed rice and dipping sauce. Garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Steamed rice, stir-fried vegetables, or a side salad.
Suggested side dishes:
- Stir-fried bok choy with garlic and ginger
- Cucumber salad with sesame dressing
- Steamed broccoli with oyster sauce
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the pork belly is not crispy enough, increase the frying time or temperature.
- If the pork belly is too greasy, drain on a paper towel-lined plate before serving.
Food safety advice:
- Use a deep-fry thermometer to monitor the oil temperature and avoid overheating.
- Use caution when frying to avoid splatters and burns.
- Store leftover pork in the refrigerator and consume within 3 days.
Food history:
Nai Lao Crispy Pork is a popular dish in Chinese cuisine, particularly in the Sichuan province. It is often served as an appetizer or snack.
Flavor profiles:
Savory, crispy, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice and your favorite dipping sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Lao