Deep-fried Pork Belly And Jaew Dipping Sauce

Ingredients

Wash the pork belly thoroughly and use a kitchen towel to blot out the water then cut into pieces 15 cm long and 1 cm thick.
Put the pork belly in a mixing bowl, then add the fish sauce and ground pepper, mix all the ingredients together with your hands.
Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour.
While the pork belly is marinating, make Jaew Dipping Sauce

With a small bowl, add the fish sauce, lime juice, sugar, and stir until the sugar dissolves.
Then add Thai chili powder, Thai toasted sticky rice powder, sliced shallots and chopped culantro.
Then stir until mixed well and garnish with mint.
Now put the cooking oil into the pan over medium heat.
Remove the marinated pork belly from the refrigerator. Then add the tempura flour and ice water. Use your hands to mix all the ingredients together until the tempura flour coated on the marinated pork belly all over.
When the oil is hot put the marinated pork belly into it and use a ladle to stir the cooking oil over the marinated pork belly.
Fry the marinated pork belly until golden brown, use a ladle to scoop the pork belly from the pan, place it on a wire rack and let it cool for 5-10 minutes.
Take the fried pork belly and cut it into bite-sized pieces. Serve with Jaew Dipping Sauce.