Pan-fried Crispy Pork Belly
User Reviews
5
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Prep Time
30 mins
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Cook Time
27 mins
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Total Time
1 hr
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Servings
4
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Calories
651 kcal
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Course
Main Course
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Cuisine
Chinese
Pan-fried Crispy Pork Belly
Description
The recipe begins by removing the skin and optional excess fat from the pork belly, then soaking it in water to reduce impurities and raw flavors. The pork is simmered in water seasoned with ginger, scallion, and Sichuan peppercorns until tender and the liquid evaporates, concentrating flavor and tenderness.
Following the water simmer, the pork belly is pan-fried to create a crisp crust without overcooking the interior. The contrast between the soft, juicy meat inside and the crispy exterior highlights the rich pork flavors enhanced by aromatic spices in the cooking liquid.
This dish is best served soon after preparation to enjoy the texture contrast. Moderation is suggested due to the richness of pork belly and its fat content.
Ingredients
- 500 g pork belly , choose well marbled part
- 1 tsp. salt
- 1 tsp. Sichuan peppercorn
- 1 thumb ginger
Instructions
How to prepare pork belly
- Remove the skin of the pork belly. This can be done by scoring the skin with a sharp knife. If you prefer less fat part, you can remove the extra fat with the skin.
- Soak pork belly in clean water for 30 minutes. This process helps to more the impurities and raw flavors of pork belly.
Cook the pork belly
- Load a pan or wok with water to cover the pork belly, add ginger, scallion and Sichuan peppercorn in the water and place the pork belly in. Start the fire and heat until boiling.
- There will be lots of foams floating on the water, make sure all of the foams are carefully removed. Cover the continue cooking until all water is gone ... Use small fire in the process and keep the simmering time over 30 minutes.
Make the surface crispy
- When the water is all gone, if you are using the same pan, use a kitchen paper to erase the thick paste at pan bottom so it will be get burnt in the following process. Or you can transfer the pork belly to another clean pan.
- Fry the pork belly for 20 seconds on one side and turn around to fry the other side. Repeat the process until both sides are well browned and crispy. In this process, the pork belly will release oil continuously, pour the oil out when necessary. And this oil can be served for noodles or vegetable stir frying.
How to serve
- Cut into bite size pieces and serve with lettuce wraps or salad. In addition, you can match this with a hot spice mix.
Notes
- Remove pork belly skin carefully by scoring; removing excess fat is optional for a leaner result.
- Soaking the pork belly in water before cooking reduces impurities and raw pork flavor.
- Simmering the meat with ginger, scallion, and Sichuan peppercorns adds aromatic flavors and tenderizes the pork.
- Remove foam during simmering to keep broth clear and flavors clean.
- After simmering, pan-fry the pork belly to create a crispy surface while keeping the inside tender.
- Consume this dish in moderation due to its high fat content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 1g | 0% |
| Protein | 12g | 24% |
| Fat | 66g | 102% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 31g | 155% |
| Cholesterol | 90mg | 30% |
| Sodium | 518mg | 22% |
| Potassium | 249mg | 5% |
| Fiber | 0.3g | 1% |
| Sugar | 0.01g | 0% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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