Directions

To Prep

1. Cut pork belly into 1cm by 2 cm pieces. Marinate with fish sauce, sugar and pepper for 4 hours or overnight.
2. Mix all purpose flour and corn flour together and coat marinated pork belly pieces. They should not be sticking together.
3. To prepare the dipping sauce, toast glutinous rice until golden brown. Grind with a mortar and pestle until fine. Set aside.
4. Mix the rest of the sauce ingredients together and add the grounded glutinous rice just before serving.

To Make

1. Heat up cooking oil in a medium saucepan to 170°C.
2. Fry pork belly pieces for 4-5 min in batches until slightly golden and strain on wire rack.
3. Once all done, crank up the heat to 185°C and refry them until golden brown. then strain oil on paper towels.
4. Serve with steamed glutinous rice.