Sunday, June 4, 2017

Crispy Marmite Pork Belly

In Singapore and Malaysia, Marmite is widely used for cooking pork ribs, chicken, prawns and crabs in hawker stalls and restaurants. It's especially popular in Malaysia, you can find Marmite dishes in almost every Tze Char stalls. (Tze Char ?? is a term commonly used to describe a wallet friendly, home style cuisine from Chinese stalls that serves a wide variety of ala-carte dishes.)

Marmite has an intense flavour that is pungent, salty with a hint of sweetness and it works beautifully with meat dishes especially pork with fat. By adding Marmite in the marinade, it helps to reduce the 'porky smell'. It's a great way to add a deep, rich savoury quality to the recipe.


Crispy Marmite Pork Belly 

Ingredients: ??
(serves 4)

280g Pork Belly ??? 280?

Some cooking oil for deep frying ? ??


2 tsp Marmite ?? 2 ??

1/2 tbsp grated Shallot ???(??)1/2 ??

1 tsp Shao Xing Hua Tiao Wine ????? 1??

1 1/2 tsp Concentrated Chicken Stock ???? 1 1/2 ??

1/4 tsp White Pepper ??? 1/4 ??

1 tsp Sesame Oil ?? 1??

1/2 tsp Sugar ??? 1/2 ??


4 tbsp Self Raising Flour + 2 tbsp Rice Flour (mix to combine) 
??? 4 ?? + ??? 2 ??(??)

Or ?

6 tbsp Tempura Flour ????? 6 ??

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Method: ??

1. Wash and dry the pork belly with kitchen towel, skin removed. You may slice it into 4pcs (about 7cm x 2cm each) or  slice it small (about 3cm x 1cm) to serve on skewer with fruits. 
????????,?????4?(7cm x 2cm)???(?? 3cm x 1cm) ?

2. Mix marinade ingredient (A) in a bowl, pour the marinade over the pork belly and mix well. Cover with cling wrap and keep in the refrigerator, marinate for 4 hours or preferably overnight.

3. Remove the marinated pork belly from the refrigerator, let it sit on the counter for about 30 minutes, this will bring the pork belly up to room temperature. 

4. Heat oil in a pan, meanwhile generously coat the pork belly with (B). When the oil temperature reaching 175'C, add in pork belly and fry until cooked. 
??????????(B)????? 175?,?????????????????????,?10???????200?,???????????,??????????,??LIKE?????????,???????????

5. Drain the pork belly on a cooling rack and let it cool for 10 minutes. Heat oil to 200'C, deep fry the pork belly until crisp and golden brown. Remove and drain the excess oil before serving. 

Serving suggestion: Slice and serve as side dish or serve on skewer with fruits. 

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~ Special thanks to Marmite Singapore and Singapore Home Cooks ~ 

Some feedback from those who have tried this recipe:

By Vernice Tan

By Vernice Tan