Wineshark Cooking Class - Pan-Fried Shrimp Paste Pork Belly 蝦醬煎五花腩

Ingredients (for 4):

• Pork belly - 400 g
• Corn starch - 1 tsp
• Flour - 1 tsp
• Marinade
• Minced coriander - 1/2 tsp
• Minced spring onion white part - 1/2 tsp
• Minced shallot - 1/2 tsp
• Minced garlic - 1/2 tsp
• Shrimp paste - 1 tbsp
• Shaoxing wine - 1 tsp
• Oyster sauce - 1 tsp
• Soy sauce - 1/2 tsp
• Sugar - 1/2 tsp
• White pepper powder - 1/8 tsp

Procedures:

1. Soak the pork belly in salt water for 10 minutes, then remove and rinse a few times.

2. Mix the marinade ingredients together.

3. Remove the skin of the pork belly, then cut into halves. 

4. Put the pork belly into the marinade and let it marinate for 30 minutes.

5. Add the flour and corn starch to mix well.

6. Pan-fry the pork belly until golden brown on both sides.

7. Cut into slices to pan-fry if the pork belly is too thick.

8. Serve with some coriander as garnish.