Since the thinly sliced pork belly was not as thin as it would be in Japan as "bara-niku" バラ肉 , I first further thinned the meat using a meat pounder. I cut the pieces into 2-3 inch strips and marinated them in mirin, sake and soy sauce mixture (1:1:2 ratio) for at least several hours (I marinated it overnight). After removing the excess marinade by blotting with paper towel, I dredged them in potato starch or "katakuriko" 片栗粉 (see below).
Since they are very thin pieces of meat, they fry up quickly. I deep fried them turning once in 350F vegetable oil for 1 minute on each side.
I drained the excess oil on a cooling rack.
I tasted a small piece to make sure it was done properly and it was. Very crispy. I served this on the bed of water cress (I removed all thick stems from the cress) and a wedge of lemon.
It is like crispy bacon but it is probably a bit deadlier and has a nice lightness despite high fat content. Excellent starter snack for red wine.