DEEP FRIED PORK BELLY

from Chef Paul Poblador of Kusina Salud restaurant, The Philippines

DEEP FRIED PORK BELLY from Chef Paul Poblador of Kusina Salud restaurant, The Philippines

This rustic dish is made by boiling the pork belly for two hours. Cut into cubes and dry in a low heat oven (200 degrees F.) for 30 minutes to remove any moisture, since water and hot oil can be explosive. While the pork is drying deep fry cubed tofu until it begins to brown. When the pork belly is dry, deep fry until brown (approximately four minutes). The pork belly and tofu are served with a dipping sauce.
The dipping sauce is made of vinegar which has been steeped in ginger, garlic and hot chiles for one month. To serve, pour half a cup of the flavored vinegar into a bowl with two tablespoons of soy sauce.