This is a super simple recipe for pan-fried pork belly, but it creates an amazing gooey flavor. I love seared pork belly, which has a sticky, sweet yet spicy taste.
Pork belly has a nice Chinese name: five-flower meat or three-layer meat. On my blog you will find many recipes with pork belly. This foolproof recipe can be completed in 15 minutes, unlike the famous twice-cooked pork or pan-fried crispy pork belly, which requires first simmering or blanching the pork belly. We will cook the pork belly directly in the pan and season it after having browned it well.
You can only cook a small portion each time using a small or regular pan like I do. For larger cooking, the possible solution is to use a larger pan or also use the oven to roast.
Cooking Tips:
- Remove the skin from the pork belly why can’t we cook the skin to softness in such a short time. However, it is not necessary to discard it. Store it in the fridge and you can make pork rind crispy or add it to soups.
- Be patient when frying the pork belly to release the oil content. Pour off the oil and save it for stir-frying dark leaves or noodle soup can prevent the pork slices from becoming greasy.
- You can encounter this in the pan pork belly with lettuce wraps.
- You can also use them as a condiment for tagliatelle.
Step by step instructions
- Cut the pork belly into thin slices (not too thin otherwise they will dry out after frying). By the way, remember to remove the skins.
- Transfer the pork belly slices to a non-stick pan and brown them in the center over a low heat until the oil comes out! Don’t throw away the oil; once cooled the oil will become lard. You can save it for noodles, soups or stir-fried vegetables. This may take approximately 8-9 minutes. Remember to turn the pork slices to prevent them from burning.
- Pour in the oil and continue frying until the pork belly is well browned.
Add paper chips, salt, light soy sauce, cumin powder and honey. Mix well, transfer and serve hot.
- 200 G pork belly remove the skin and cut it into thin slices
- 1/2 table spoon. vegetable cooking oil
- 1 teaspoon. cumin powder
- 1 table spoon. pepper flakes
- 1 table spoon. Honey
- 1/2 teaspoon. salt or to taste
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Cut the pork belly into thin slices (not too thin otherwise they will dry out after frying). By the way, remember to remove the skins.
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Transfer the pork belly slices to a non-stick pan and brown them in the center over a low heat until the oil comes out!
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Pour in the oil and continue frying until the pork belly is well browned.
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Add paper chips, salt, light soy sauce, cumin powder and honey. Mix well, transfer and serve hot.
The caloric value may be lower as we pour out most of the released oil.
Calories: 582kcal | Carbohydrates: 7G | Protein: 10G | Fat: 57G | Saturated fat: 20G | Polyunsaturated fats: 8G | Monounsaturated fats: 26G | Trans fats: 0.03G | Cholesterol: 72mg | Sodium: 514mg | Potassium: 233mg | Fiber: 0.3G | Sugar: 6G | Vitamin A: 41UI | Vitamin C: 1mg | Soccer: 29mg | Iron: 2mg
