Chinese Crispy Fried Pork Belly Rashers. Deep-Fried Pork Belly Rashers with Black Bean Marinade.
Recipe type: Pork Belly / Deep-fried / Dim Sum
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
This is Part 2 of the Chinese Pork Ribs & Belly demonstration. To see Part 1, click the on-screen link. In this Episode, we slice the pork belly into rashers, marinate it in a rich fermented black bean marinade, coat it and deep-fry it to crispy golden perfection.
  • 600g Pork Belly, skin on
  • 2Tbs Rice win or dry sherry
  • 4 Tsp Caster sugar
  • 2 Tsp Salt
  • 2 Tsp Roasted sesame oil
  • 2 Tsp Garlic powder
  • 4 Tbs Fermented black beans, rinsed and finely chopped
  • 1 Tsp Dried chilli flakes
  • 4 Tsp Cornflour
  1. Slice the belly into ¼ inch or 6mm rashers. Place these in a large mixing bowl and add the caster sugar, salt, garlic powder, chilli flakes, cornflour, black beans, rice wine and roasted sesame oil.
  2. Massage this all into the pork rashers, then allow to marinate for 2 hours in your refrigerator.
  3. Fill your wok or pan with oil to depth of 50mm or 2 inches and heat this to 190c or 350f.
  4. Working with 1 rasher at a time dip a rasher in the egg, then drench it in the cornflour. Carefully lower it into oil, then repeat until the pan or wok is full.remove the rashers from the oil using a pair of tongs as soon as they are crisp and golden.
  5. Transfer the rashers to platters and serve with the dipping sauces of your choice.
Recipe by Whats4Chow at