Ingredients
2 lb pork belly, with skin, preferably fatty, boneless, cut into 2-inch cubes
¾ tsp chili powder
¼ tsp cayenne pepper
¼ tsp paprika
⅛ tsp ground white pepper
⅛ tsp onion powder
⅛ tsp garlic powder
5 cups vegetable oil, (up to 8 cups), for frying
salt and ground black pepper, to taste
5 cups water, (up to 8 cups), for blanching
¼ cup vinegar, per serving
⅛ tsp green onions, or cilantro, chopped
Preparation
Preheat up your water ready for blanching, roughly 185 degrees F.
Blanch the pork belly into the water until the inside is fully cooked, roughly 20 minutes. Stir occasionally to prevent the pork belly cubes from sticking together.
While waiting, combine all your spices into a small bowl. Add salt and pepper to taste, stir to combine, and set aside.
Once blanched, drain the pork belly cubes into your basket.
Preheat the oil to 365 degrees F, then deep fry your pork belly cubes until the skin turns crispy, rough 5 to 7 minutes.
Drain once more into the lined basket, then transfer into a large mixing bowl.
Sprinkle the spice mix and toss to combine. Garnish with either green onions or cilantro. Serve with your chosen vinegar.
