This dish takes me straight to downtown Chinatown where you will find all kinds of succulent Chinese BBQ from roast pork, char siu and duck! This is a semi-traditional recipe with a slight Hawaii twist using Hawaiian Salt, Shoyu and Hawaiian chili peppers for a little kick!
Rinse the pork with cold water. Put pork belly in a pot of boiling water for 15 minutes. Pull pork out of pot and allow to drain in a collander. Pat dry the fat with paper towels.
Poke holes in the fleshy part of the pork. Grind Hawaiian salt and chili peppers and rub on the meaty part of the pork. Season with the remaining ingredients. Be sure to use seasoning on the meat only and not the fat. Allow to marinade overnight.
In a tall pot, put about 2 inches of oil and heat to 350-360 degrees. I use a tall pot to minimize the amount of oil splatter and for safety. Once the oil is hot, fry the fat side down first for 5-7 minutes, until nice and crispy, golden. Then cook each side of the flesh for 5 minutes each.
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