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Important to double fry for crispness!
Cut the pork belly into ½-inch thick slices. Place the sliced pork belly into the marinade bowl and mix to thoroughly cover. Set aside
In a medium bowl, combine the red fermented bean curd, sugar, oyster sauce and white pepper. Mix together with a spoon.
In a small bowl, combine the cornstarch, flour, baking powder and water. Stir until there are no more visible clumps.
Heat a wok on high heat.
While the wok is heating, add half of the batter to the marinated pork belly and use a spoon to mix and coat the pieces.
Add oil (8 oz.) and heat to 350F
Fry the green beans for 1 min until slightly wilted, remove with spider and set aside
Add battered pork belly sluce by slice. Don’t overcrowd the wok! Fry for 1-2 min, move around to avoid sticking. Careful not to allow too quick browning, if necessary reduce temperature. Remove with spider.
Heat oil to 375F. Refry the slices for 30 sec for extra crunchiness.
Garnish.