Ninton Boru (Fried Pork-Wrapped Garlic)

Community Leader
Registered: 01-25-2000
Ninton Boru (Fried Pork-Wrapped Garlic)
Fri, 03-08-2013 - 11:36pm

This dish originated in Kamishihi, the garlic-growing village in Fukui Prefecture, where it is eaten as snacks enjoyed with drinks (otsumami) or as small dishes that are served as part of a meal (okazu)

Ninton Boru (Fried Pork-Wrapped Garlic)

32 medium to large cloves garlic, peeled and trimmed

Peanut oil

1 cup flour

16 pieces (about 1 pound) thinly sliced fresh pork belly,  halved crosswise

Salt and freshly ground black pepper

Steam garlic in a covered steamer basket set over a wok or a pot of boiling water over medium-high heat until tender, 15-20 minutes.  Uncover steamer and set it aside to let garlic cool to room temperature.  Discard water from wok or pot and wipe dry.

Pour oil into the wok or pot to a depth of 2" and heat over medium heat until temperature registers 305 degrees on a candy thermometer.  Meanwhile, put flour into a wide dish and set aside.  Season both sides of pork belly slices with salt and pepper to taste, then lay strips out on a clean surface.  Put a garlic clove at one end of each slice of pork and tightly roll up pork around garlic.  Dredge in flour, shaking off excess and transfer to a large plate.

Working in batches, deep-fry pork-wrapped garlic in the hot oil, stirring often with a slotted spoon, until golden all over and pork is cooked through, 3 to 4 minutes per batch.  Transfer to paper towels to let drain.  Season to taste with salt while still hot.  Serve immediately.

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