Introducing a recipe for Pork Belly Karaage from culinary researcher Ryuji's Buzz Recipes. By thoroughly marinating the pork belly and frying it until crispy, it becomes an exquisite snack that goes perfectly with drinks. The refreshing tartness of lemon and a generous amount of black pepper enhance the umami of the pork belly. Please try this incredibly addictive dish that can be easily made at home!
Ingredients
Main Ingredients (2 servings)
- Pork Belly 150g
- Potato Starch (for coating)
- Lemon Wedges
Seasonings
- [A] Garlic 2 cloves (grated)
- [A] Lemon Juice 1 tbsp
- [A] Chicken Stock Powder 1 tsp
- Black Pepper a generous amount
- Frying Oil
Steps
- Place 150g pork belly in a bowl.
- Grate 2 cloves of garlic and add to the bowl.
- Add 1 tbsp lemon juice to the bowl.
- Further add 1 tsp chicken stock powder and thoroughly massage into the meat.
- Thoroughly coat the marinated pork with potato starch, ensuring it's completely covered.
- Tear the potato starch-coated pork into 2-3cm pieces. [Chef's Tip!] Tearing the pork after coating it with potato starch, rather than cutting it beforehand, helps prevent the meat from sticking together.
- Heat frying oil to about 1cm depth in a frying pan, then add the pork pieces one by one.
- Fry the pork until crispy.
- Drain excess oil from the fried pork using a paper towel.
- Arrange on a plate and garnish with lemon wedges.
- Finish by generously sprinkling with black pepper.
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