Remove the pork skin from the meat and fat of the pork belly and boil in salted water until cooked.
Set aside to cool.
Slice the meat and smoke using the cold smoke process.
Place meat, onion and scallion on a food processor and puree until it becomes smooth.
Repeat the process with the cooked pork skin, using the food processor.
In a bowl, mix together both the pork skin and the meat mixture until they are well blended.
Then add the salt, black pepper, 3 eggs and mix them together thoroughly with a wooden spatula.
Then add the flour and mix until smooth. Form into 50 gram patties.
Prepare the batter by mixing the eggs, flour and water until it becomes smooth in consistency.
Coat each patties with the batter and fry until golden brown.
Place in a colander to drain excess oil. Serve hot with vinegar dipping sauce.