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Deep-Fried Red Vinasse Pork Recipe

Deep-Fried Red Vinasse Pork Recipe

Deep-Fried Red Vinasse Pork Recipe

This deep-fried pork is commonly available in the food markets of Taiwan. Red vinasse refers to the lees of Shaoxing rice wine. The long marinating time ensures that the pork will be well-flavoured with a mouthwatering aroma of the vinasse. Incidentally, my husband doesn’t like his food to taste of alcohol, but he absolutely loves this dish.

Ingredients :

  • 700 g (11/2 lb) pork belly, cut into long strips
  • 1/4 tsp finely chopped ginger
  • 300 g (11 oz) sweet potato flour
  • 1 litre (32 fl oz / 4 cups) cooking oil


  • 4 Tbsp red vinasse (red wine lees)
  • 1 Tbsp light soy sauce
  • 1 Tbsp rice wine
  • 1 tsp sugar

Method :

  1. This dish must be prepared a day in advance.
  2. Place the pork belly in a deep dish with the ginger and seasoning. Mix well. Cover and leave to marinate for at least 12 hours in the refrigerator.
  3. Coat the marinated pork belly with the sweet potato flour and leave for 10 minutes.
  4. Heat the oil in a wok to 180o C (350o F). Lower the pork belly into the hot oil and cook for 1 minute.
  5. Turn off the heat and let the pork belly sit in the hot oil for 2 minutes.
  6. Reheat the oil over low heat and cook until the pork belly is golden brown.
  7. Remove and drain well. Slice and serve.

Note: This method of cooking the pork, by heating up the oil, then turning off the heat and cooking over low heat will ensure that the meat is cooked from the inside out.

Serves 4–6


Source :
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan


See also Taiwanese Recipe “Braised Pork Belly with Dried Bamboo Shoot Recipe”