Crispy Pork Belly with Chili

Procedure

1. 1
   In a small pot, combine 500mL of water and 10g of Menu Pork Powder Mix 1KG: Regular. Stir until dissolved to create a flavorful poaching liquid.
2. 2
   Place the pork belly slab in the pot and bring to a boil. Simmer for 20 to 30 minutes until the meat is tender but not falling apart.
3. 3
   Remove the pork from the liquid and pat it extremely dry with paper towels. Prick the skin multiple times with a fork to help it crisp up later.
4. 4
   Rub the remaining 5g of Menu Pork Powder Mix 1KG: Regular onto the meat side of the pork (avoiding the skin) for an extra boost of savory flavor. Let it air dry or chill in the fridge for 30 minutes.
5. 5
   Slice the pork into bite-sized cubes or thick strips.
6. 6
   Heat 250mL of cooking oil in a deep pan. Carefully fry the pork pieces until the skin is blistered and golden brown and the meat is crispy. Remove and drain on a wire rack.
7. 7
   In a separate small skillet, leave about 1 tablespoon of oil. Sauté the minced garlic and chopped chilies over low heat until the garlic is golden and the chili aroma is released.
8. 8
   Toss the crispy pork belly into the skillet with the garlic and chilies. Shake the pan quickly for 30 seconds to coat the pork in the spicy, aromatic oil.
9. 9
   Remove from heat immediately to prevent the garlic from burning.
10. 10
    Serve hot and crispy with a side of vinegar for dipping to cut through the richness.