Name: The Hirshon Taiwanese Crispy Fried Red-Cooked Pork Belly - 酥炸紅燒肉
Ingredients: 1 lb. Pork Belly, skin removed; 2 Tbsp. Red Yeast Rice, ground to a powder in a spice blender; 2 Tbsp. Hongzhao (optional, but I like it – omit if you prefer or can’t find it); 2 Tbsp. Shaoxing rice wine or dry sherry; 1 Tbsp. Soy Sauce; 2″ piece peeled Ginger; 5 cloves Garlic; 1 Tbsp. Sugar; ½ tsp. Five Spice Powder; ½ tsp. freshly-ground White Pepper; ½ cup Sweet Potato Starch; Peanut Oil for frying

Ingredients

Units Scale

1 lb. Pork Belly, skin removed
2 Tbsp. Red Yeast Rice, ground to a powder in a spice blender
2 Tbsp. Hongzhao (optional, but I like it - omit if you prefer or can't find it)
2 Tbsp. Shaoxing rice wine or dry sherry
1 Tbsp. Soy Sauce
2" piece peeled Ginger
5 cloves Garlic
1 Tbsp. Sugar
1/2 tsp. Five Spice Powder
1/2 tsp. freshly-ground White Pepper
1/2 cup Sweet Potato Starch
Peanut Oil for frying

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Instructions

Combine red yeast rice, hongzhao (if using), rice wine, soy sauce, ginger, garlic, sugar, pepper and five spice powder into a paste in food processor. Massage into pork belly and marinate two days in the refrigerator.
Remove the marinated pork belly out of the fridge, wipe off marinade, dust generously with sweet potato starch and deep-fry in oil until golden brown and crispy.
Let rest for a few minutes before slicing, and then eat with all swiftness. Serve with julienned fresh ginger, if desired.