🐷A pork belly fried fish sauce. This recipe has no fel.

✨ raw materials ✨

Pig belly: 500 grams

Fish sauce: 2 ½ tablespoons

Sugar: 1 teaspoon

Black pepper: ¼ teaspoon

Crispy fried dough: 100 grams

Super Cold Soda: 200 ml

Oil for frying

🍳 How to do

1. Prepare pork

Wash the pork belly. Liner it dry.

2. Marinate the pig

Mix Fish sauce + sugar + pepper, mingle with pork all over.

Ferment for at least 20-30 minutes (or refrigerate overnight = super dark aroma).

3. Make wet flour (batter)

Mix 100 grams of crispy fried dough with 200 ml of cold soda.

People get along. The starchy meat should be "thick enough to coat the pork, but not liquid as water."

If too liquid, add 1 tablespoon of flour at a time.

If it's too thick, add a little soda.

4. Pig

Add the fermented pork to the wet dough. Mix it to a thin coating all over. (Don't moisten it thick. The dough will cover the meat.)

→ Just let the pork "plastered" with the dough fit.

5. Fry

- 170-180 ° C oil setting (centerfire)

- Fry the pork to golden yellow for 3-5 minutes.

- Don't return often. - When the color starts dark, the bubble reduces.

- Scoop up, rest on the grill, clean the oil.

# Pork belly fried fish sauce # Pork fried fish sauce # kenneisbaking