Fried Crispy Garlic Pork Belly

Quite similar to Fried Nam Yee Pork but with a slight adjustment to the marinade. But it tasted much better than the nam yee pork.  Here garlic is added to marinate the meat.

Ingredients

[recipe adapted from Yum Yum magazine 85]

800 gm pork belly  [4 inches in length and about 1/2 inch thick slices]

1/2 tbsp grated garlic
1 piece taucheo [fermented beancurd]

1/2 tsp 5 spice powder [good quality type]
1 tsp salt
1 tbsp sugar
1 tbsp each of sesame oil and wine
3 tbsp cornflour
some oil enough to pan fry meat slices

1. Marinate meat slices with all the ingredients except oil for at least an hour.
2. Heat enough oil in a non stick pan.  Place marinated meat slices to fry until crispy on one side.
   
   
3. Flip over to fry the other side until golden brown and crispy at the sides.
4. Dish out.  Cool slightly and cut thin slices before serving.
   

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