Deep-fried pork is a common dish of Thai street food. This is because it can be snack or eaten with sticky rice, or it can be served with rice as a main course. The best part of pork for this menu is undeniably the pork belly, which is finely sliced and mixed with flour, deep-fried until it gets yellow and crispy. It is recommended to fry with kaffir lime leaves for some aroma and for reducing the fat from the pork belly.
Preparing this course is not difficult at all. Just slice the pork belly with the thickness around half centimeter. Then, finely mix the sliced pork belly with RosDee menu Crispy Flour Original Flavor without having to marinate it first. This is because the RosDee menu Crispy Flour Original Flavor contains spices, garlic, pepper and other ingredients perfectly blended within one pack. For those who are afraid of spattering oil, just add a pinch of dry salt while heating up the oil to reduce the dampness. The pork is supposed to be added into the oil at around 170-180°C. If the temperature of the oil is lower than that, the pork will absorb the oil and will not be crispy. For the kaffir lime leaves, the trick is to choose the ones that are not too young and not too old. Before deep-frying the kaffir lime leaves, make sure to wipe out all water on the leaves and keep them dry. The cooking oil has to be hot and cover up all the leaves. A way to know when the kaffir lime leaves are done is to listen to the sound of the oil. When it stops fizzling, the leaves can be taken out.
The abovementioned tip for preparing deep-fried pork belly can also be applied with other parts of the pork as well as adapted for preparing other dishes. The tender meats are to be mixed with both dry and soaked RosDee menu Crispy Flour Original Flavor to increase the crispness in their textures. First, mix the chosen meat in the dry flour. Then, slowly pour some cold water into the flour until it becomes thick and sticky. After that, put the meat into the flour again so that the flour will stick on the meat
