Reasons to choose fried pork belly
This recipe for fried pork belly is perfect for busy evenings when you want something satisfying. The high fat content of the meat ensures that it stays juicy while the outside becomes crunchy. It is a versatile dish that pairs well with many different side dishes. You do not need any complicated equipment to get a great result.
How to get fried pork belly ready
Prepare the meat: Cut the pork belly slices into small pieces about two centimetres wide. Make sure they are uniform in size so they cook evenly in the pan. Pat the meat dry with some kitchen paper to help it crisp up.
Heat the pan: Place a large frying pan over a medium heat and add the oil. Wait until the oil is hot before adding the meat. This prevents the pork from sticking and helps start the browning process immediately.
Fry the pork: Add the pork pieces to the pan in a single layer. Let them cook for several minutes on each side until they turn golden brown. Turn them frequently to ensure the fried pork belly becomes crispy all over.
Season and serve: Remove the pan from the heat and carefully drain away any excess fat. Sprinkle the salt and pepper over the meat while it is still hot. Toss everything together and serve the dish immediately while the texture is best.
Extra tips for fried pork belly
Always start with a hot pan to ensure the fat begins to render out straight away. If you crowd the pan too much the meat will steam instead of becoming crispy. Cook in batches if your pan is not large enough for all the fried pork belly at once. Using kitchen paper to dry the meat before cooking is a vital step for the best texture. You can add a clove of crushed garlic or a slice of ginger to the oil for extra flavour. Be careful as the fat might splash slightly during the frying process. Let the meat rest for just a minute before serving to keep it succulent.
The thickness of the slices will determine exactly how long they need to cook.
You can also try these recipes:
plaice with mango salsa,
battered prawns with sweet and sour sauce or
ham with dauphinoise potatoes.
