Want a bit more bite to your pork belly? Then twice-cooking it might be the answer – as covering it in an egg and flour batter will make the texture a little crispier.
After the first round of frying, the pork belly is drained of oil on some tempura paper, ideally, to make it all less greasy, before you add in the spiralised carrots and coriander.
The whole thing is very fast and easy to cook, and prep only takes roughly 10 minutes, with around the same amount of cooking time.
250g pork belly, thinly sliced
2 egg whites
1 tbsp of plain flour
1 tsp of ginger powder
Pinch of salt
1 bunch of coriander
1 tbsp of rice wine
1 tsp of chicken stock powder
Step 1: slice the pork belly into thin, bite-sized pieces then create the batter by mixing the egg whites, flour, ginger powder and salt. Coat each piece evenly.
Step 2: heat some vegetable oil in a wok or pan, and once the oil is bubbling, drop in the pork belly piece by piece. Cook until the surface is golden and the pork no longer looks pink. Remove from the oil and drain of oil.
Step 3: spiralise the carrot and if preferred, chop the coriander.
Step 4: in a clean pan, add a little oil, place on high heat, drop in the carrot, then immediately drop in the pork, then the chick stock powder and rice wine, and more salt to taste. After 2 minutes, drop in the coriander, stir for a further 30s to 1 minute, remove and serve.
The carrot and coriander makes the dish nice and colourful, don’t you think?