Crispy Deep-Fried Pork Belly (Hong Kong Style)

• 9g Tea&Grill BBQ green tea seasoning (infuses smoky umami)
• 800g pork belly (skin-on, 2cm thick strips)
• 2 tbsp coarse sea salt
• 1 tsp five-spice powder
• 1 tsp white pepper
• 4 cups peanut oil (for frying)
• Dipping Sauce:
  • 2 tbsp soy sauce
  • 1 tsp chili oil
  • 1 clove garlic, minced
  • 1 tsp lime juice

1. Prep & Season:
   • Pat pork belly dry. Rub salt, five-spice, white pepper, and green tea seasoning into meat (avoid skin). Let sit 30 mins.
2. Blanch & Dry:
   • Boil strips in water for 8 mins (removes impurities). Pat skin completely dry (crispiness depends on this!).
3. Deep Fry:
   • Heat oil to 180°C (350°F). Fry pork in batches for 8-10 mins until golden. Rest 5 mins.
   • Re-fry at 200°C (400°F) for 2 mins to shatter skin. Drain on paper towels.
4. Serve:
   • Slice into bite-sized pieces. Serve with dipping sauce and a sprinkle of extra green tea seasoning for aroma.

• The green tea seasoning adds a subtle smokiness that elevates the pork’s richness.
• For extra crunch, lightly score the skin before frying.
• Leftovers? Re-crisp in a 200°C oven for 5 mins.