Name: Pan-fried Pork Belly
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 1 piece Lettuce (Niu Li); 1 stage very light blue; A few pieces ginger; 1 clove garlic; 3 tablespoons Soy sauce; 1 tablespoon salt; 1 tablespoon Sugar; 1 tablespoon Cooking Wine; 1 pinch Cumin; A small amount Cooking oil

Pan-fried Pork Belly

by Youya-Mori

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Pork belly has always been a common ingredient in Sichuan cuisine. Twice-cooked pork, salt-fried pork, small fried pork, etc. will use it. Of course, it is also a popular barbeque guest. This pan-fried pork belly was discovered accidentally. The remaining pork belly put some seasonings Pickled it and fry it again. I didn’t expect the taste to be so amazing. After making it several times, it was very good. This dish can be prepared according to your own taste. It can be made into a simple salty and umami flavor, or you can put some sesame on it. If you make it into a barbecue, you can also add some barbecue sauce and wrap it in lettuce. In short, you can change the simple ingredients as you like. You can eat it any way you want.

Pan-fried Pork Belly

1. Wash the pork belly, cut into thin slices, put in a large bowl and set aside

2. Slice the ginger, cut the green onion into slices with an oblique knife, put in a bowl, add 1 tablespoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 3 tablespoons of light soy sauce and mix well

3. Put it in the refrigerator for 2 hours, add 1 spoon of dark soy sauce and mix well before taking it out for frying

4. Put a small amount of cooking oil in a non-stick frying pan

5. The oil is about 30% hot, add the garlic slices, use chopsticks to sandwich the meat slices into the pan, and fry slowly over low heat

6. After about 5 minutes, the surface becomes browned, turn off the heat, add a pinch of cumin, and you can put it on the plate.

Tips:
1. Try to choose fat and lean, firmer pork belly, which is easy to cut into whole pieces, and the taste is not greasy;
2. If you find it difficult to cut, you can put the meat in the refrigerator and freeze it to form, so that it can be cut into even slices;
3. When pickling, you can put a little shredded onion to improve the taste and remove the fishy;
4. Always use a low fire when frying, so that the fried meat will be tender, otherwise it will be easy to bite;
5. If you don't like to eat pig skin, you can remove it. Mine is fried with pig skin. It tastes very Q.