Crispy Pork Belly with Sweet Chili Sauce

1/2 kg. Pork Belly

1/2 – 3/4 cup Potato Starch

Salt and Pepper to taste

2 – 3 Egg Whites

Oil for frying

For the Sauce:

1/2 cup Tomato Ketchup

1 tbsp. Butter

1 tbsp. Sugar

1/2 tsp. Pepper Flakes

Slice the pork belly to 1 – 1 1/2 in. in size. Season the pork belly with salt and pepper to taste.
Add potato starch and egg whites. Mix it well to coat the pork.
Deep fry the pork till golden brown for about 7 – 10 minutes on each side. Remove from the heat and drain the excess oil.
Double fry the pork for another 5 minutes. Remove from the heat and drain the excess oil. Set aside.
For the sauce: melt the butter in a sauce pan. Add the tomato ketchup, sugar and pepper flakes. Continue to simmer till the sugar is dissolve. Turn off the heat.
Transfer the fried pork belly into the sauce. Coat the pork well with the sauce. Transfer in a serving plate and serve with rice. Enjoy!