Start by removing the skin from the pork belly strips (500–600g).

Use a meat mallet to gently pound the pork belly, tenderizing it slightly and loosening the fibers, but avoid over-pounding to keep the meat intact.

Place the tenderized pork belly in a large bowl. Add 2 green onions (cut into sections), 20g of julienned ginger, 1 tsp Shaoxing wine, 1 tsp light soy sauce, 1 tsp oyster sauce, 1/2 tsp ground pepper, and 2 tbsp red fermented bean curd.

Use your hands to thoroughly mix and coat the pork belly with the marinade, ensuring that every piece absorbs the flavors. (Tip: The red fermented bean curd adds a natural saltiness, so extra salt isn't necessary.)

Allow the pork belly to marinate for 20–30 minutes.

After marinating, remove the green onions and ginger from the bowl, as they are no longer needed.

Add 2 tbsp of sweet potato starch to the bowl and gently massage it into the pork belly until each piece is evenly coated. The starch will add a light, crispy texture to the pork during frying.

Pour enough cooking oil into a deep frying pan or wok to submerge the pork belly. Heat the oil to about 160°C (use a thermometer if available, or test by placing a wooden chopstick into the oil—small bubbles should appear around it).

Carefully add the pork belly pieces, coated in starch, into the hot oil. Fry over low heat for best results.

Once the pork belly pieces have set, gently flip them using chopsticks or tongs to ensure even cooking. Continue frying for 7–8 minutes or until the pork is golden and crispy on all sides.

Remove the pork belly from the oil and place it on paper towels to drain excess oil. Once slightly cooled, cut it into bite-sized pieces.

Transfer the crispy fried pork belly to a serving dish. For a fresh, balanced flavor, serve with lettuce leaves, or place the crispy pork into steamed buns for a delicious homemade pork sandwich.