Crispy Fried Pork Belly

Instructions

1. 1

   Begin by marinating the pork belly slices with the Chef Robert oyster sauce. Ensure each slice is well coated and let it marinate for at least 30 minutes.

2. 2

   In a mixing bowl, combine the tapioca starch and Korean frying mix.

3. 3

   Dredge each marinated pork belly slice in the starch and frying mix combination, ensuring an even coating.

4. 4

   Heat the vegetable oil in a frying pan over medium-high heat.

5. 5

   Once the oil is hot, carefully place the coated pork belly slices into the pan.

6. 6

   Fry the pork belly slices until they are golden brown and crispy on both sides, about 3-4 minutes per side.

7. 7

   Remove the pork belly from the pan and place them on a paper towel-lined plate to drain excess oil.

8. 8

   Serve the crispy fried pork belly hot, and enjoy!