Steps

1. In a bowl, combine Cooking Sake (Rice Wine) 2 tbsp, Soy Sauce 1+ tbsp, Oyster Sauce 1 tsp, and Curry Powder 1 tsp. Mix well while dissolving the curry powder.
   🕒 01:12
2. Add the beaten Egg 1 and mix well. Marinate the Thinly sliced pork belly 100g for 5 minutes.
   🕒 01:45
3. Add All-purpose flour 2 tbsp to the marinated pork in about 3 portions. Mix while spreading to coat the pork evenly. [Key Tip!] Adding in portions, rather than all at once, prevents lumps and ensures a uniform coating.
   🕒 02:25
4. In a small pot, add Salt 2 tbsp and a little less than half of the Sichuan Pepper (Sansho) 1/3 tsp. Heat over low heat while stirring.
   🕒 03:31
5. Once the aroma intensifies and the salt becomes hot, remove from heat and add the remaining Sichuan Pepper (Sansho). Mix well to create the Sansho Salt.
   🕒 04:02
6. Heat frying oil to 160°C (320°F). Spread out the coated pork slices and add them to the oil. Once the surface firms up, remove them, drain the oil, and let them rest.
   🕒 02:45
7. Increase the oil temperature to 180-190°C (355-375°F). Return the rested pork to the oil and fry briefly until golden brown. [Key Tip!] Double-frying results in a crispier texture.
   🕒 03:23
8. Line a plate with Lettuce (optional). Place the fried pork in the center. Sprinkle with the prepared Sansho Salt to taste and serve.
   🕒 05:47