Crunchy pork belly chicharrones are stir fried in a spicy Chinese inspired blend of spices and veggies for the ultimate fusion dish!
Done in 2 hours
Serves 4
500gpork belly, thinly sliced
1 thumbginger, sliced
3garlic cloves
3chillies
2bay leaves
1 onion, quartered
2spring onions, quartered
3cloves
1 tbsppeppercorns
Salt, to taste
Water
Vegetable oil, to fry
1onion, diced
1/2green pepper, diced
2spring onions, roughly chopped
3garlic cloves
2red chillies, sliced
1/2 tspfive spice
1/2 tspmsg (optional)
Salt, to taste
Vegetable oil
Chino Latino is a cuisine blending Chinese and Latin American food. It's found in Chinese communities across Latin America, and has since spread to New York City with the migration of Chinese Cubans. While this recipe might not naturally exist in Chino Latino communities, it is very much inspired by the cuisine.
Start by thinly slicing the pork. Add all the aromatics to the pot then top up with water. Add the pork, and gently simmer for 30 minutes.
Remove from the pot, dry with a paper towel, and place on a wire rack to fully air dry - at least an hour but preferably several hours.
Preheat your oil to 180 C. Fry the pork until deep golden brown - it may spit, so stand back. Once fried, drain on a wire rack.
Meanwhile, stir fry the vegetables in a hot wok with a splash of oil. Once lightly blistered, add msg and five spice.
Add the pork, and toss well. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
