香酥五香肉 Crispy Pork Belly

香酥五香肉
材料1
三层肉 : 500g

材料2
五香粉 : 1 tsp
胡椒粉 : ¼ tsp
花雕酒 : 1 tbsp
黑酱油 : ½ tsp
蚝油 : 2 tbsp
麻油 : 1 tbsp
糖 : ½ tbsp

材料3
蛋白 : 1粒 (打散)

材料4
面包糠 : 150g

方法
1) 把三层肉去皮, 切成4长条, 洗净, 沥干
2) 加入材料2充分拌均, 腌约1 – 2 小时
3) 加入蛋白拌均
4) 把每条三层肉沾上面包糠
5) 以中火烧热半锅油, 投入三层肉炸至金黄色, 捞起
6) 待稍冷, 即可切块享用

Crispy Pork Belly
Ingredients A
Pork Belly : 500g

Ingredients B
Five spice Powder : 1 tsp
Ground Pepper : ¼ tsp
Hua Tiao Wine : 1 tbsp
Dark Soya Sauce : ½ tsp
Oyster Sauce : 2 tbsp
Sesame Oil : 1 tbsp
Sugar : ½ tbsp

Ingredients C
Egg White : 1 pc (beaten)

Ingredients D
Bread Crumbs : 150g

Method:
1) Cut and discard skin from pork belly, cut into 4 long strips, wash and drain dry
2) Mix well and marinate with Ingredients B for 1 – 2 hours
3) Combine well with beaten egg white
4) Coat each strip of pork belly evenly with bread crumbs
5) Heat up half pot of oil over medium flame, deep fry bread crumbs coated pork belly till golden brown, dish
6) Slice into pieces when cooled and serve