My choosy eaters are pork lovers, and because of that my mother-in-law ( MIL ) will cook at least one pork dish when we go back for dinner. And this is one of our favourites.
250 gms pork belly - without skin
( get the lean and fat that is evenly striped )
2 tbsp cornflour for coating
Oil for deep frying
Marinate : ( Marinate pork belly for at least 3 hours )
1/2 tsp five spice powder (五香粉)
1/3 tsp pepper
1/3 tsp salt
1/2 tsp sugar
1 tbsp shaoxing wine
1/2 tsp cornflour
Poke all over the meat with a fork as much as possible while you marinate.
After marinating pork belly for at least 3 hours, add in balance cornflour.
Preheat oil in a non-stick frying pan and use a wooden chopstick to test the oil till it's like the above.
Then, deep fry the meat in medium heat till brownish colour.
Dish up and let it cool before chopping into smaller pieces.