I‘ve been a subscriber to Delicious UK magazine since 2008 and I’ve  tried a few of the recipes with a great deal of success. Of course, there are many that I would still like to try but I haven’t done so yet. Here’s one from the magazines.

Adapted from Ching-He Huang’s Taiwanese Bites: Salty Crispy Chicken – Delicious. UK September 2011 issue

Ingredients:

  • 7000g pork belly, skinless, sliced into 1x10cm pieces
  • 75g potato or cornflour
  • 5-10 tbsp groundnut oil
  • 1-2 medium red chilli, deseeded, finely chopped, to serve
  • 2 spring onions, finely chopped, to serve (I used chives)

For the Marinade:

  • 6 garlic cloves, minced
  • 4 tbsp light soy sauce, plus extra to serve
  • 3 tsp salt (next time, use only 1.5 tsp)
  • 2 tbsp Chinese 5-spice powder
  • 4 tsp sesame oil

timetable

recipe

    Serves 4
    Prep time 10 mins
    Marinate time overnite
    Cook time 7-8 mins
    Total time overnite
overnite
total time

Preparation:

  1. Mix all marinate ingredients in a bowl and add pork, turning to coat. Ideally, leave in fridge, covered, overnight.
  2. Coat pork in potato flour (I used cornflour).
  3. Heat wok or pan and add oil. Add pork and fry lightly for 7-8 mins till pork’s golden brown on all sides and is cooked thru. Drain pork of any excess oil on kitchen paper.
  4. Sprinkle with chopped chilli and spring onions. Add a splash of soy sauce.
  5. Good accompanied with steamed rice or chunky chips and beer.  😛

Dunster ate a lot of it; he found them yummy.. Me, too  but I found them a little too salty.. Worth another try but with less salt.. and make using chicken  (6 skinless thighs, halved).. 😛

Note:

  • Ching used skinless chicken thighs, each chopped into half. But I didn’t have any at home, so I adapted..
  • According to Ching, it takes 7-8 mins to cook. Well, it took me at least 15 mins to cook coz I had to fry the meat in a few batches..


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