Yen Can Cook ~ Honey Glazed Deep Fried Pork Belly
I heard that this dish was invented by one of the restaurant at Gohtong Jaya and I’ll never skip to order this dish whenever I’m at that area. (Check out these posts – Ze Yuan, Chuan Kie & Loong Kee).
Fried to extremely crunchy thinly sliced pork belly basted with glistening sweet and sticky honey concoction, what’s not to like?
Ingredients (Serve: 3-4)
700-800g pork belly, skin removed & thinly sliced
Tips: Freeze the pork belly till slightly harden to make the meat slicing easier. Check out HERE.
1/2 yellow onion, sliced
4 tablespoons honey
4 tablespoons soy sauce
1 tablespoon oyster sauce
Cooking oil for frying
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Step 1: In a bowl, mix honey, soy sauce and oyster sauce till well combined. Set aside.
Step 2: Heat up cooking oil in wok or pan. Deep fry the sliced pork belly in batches until crispy. Remove, drain and set aside.
Step 3: Pour out the excessive oil and leave some oil on the wok/pan, put in onion and stir fry till soften.
Step 4: Add in the sauce concoction (Step 1), bring the sauce to a simmer until thicken, add in the fried pork belly (Step 2). Stir to let the sauce coat evenly of the pork belly, make sure the heat is low and don’t burn the sauce.
Step 5: Serve.
HAPPY COOKING! #stayhealthy #staysafe
Wow! This dish is guaranteed to make me eat extra serving of rice!
PH, I can have this as beer snack, LOL
Ooo, this recipe looks easy & delicious. I’ve never bought fresh pork belly to cook before (since I don’t like to eat fatty meat but my two boys do). I’ve seen raw slabs of pork belly and they come with skin on top…do I need to remove that? Would pre-sliced pork belly (the ones we buy for steamboat) be too thin?
Kris, the skin of the pork belly need to be removed as it can affect the texture of the meat (rather hard after being fried) *post amended after your reminder.
The thinly sliced pork belly is not fatty at all after being fried, I suggest you can try out this recipe 🙂
Hmm I shall try to make this!
KY, you must!