Pan-fried Pork Belly
1.
Change the pork belly into small pieces, don’t cut it too thinly, then add all the ingredients, stir evenly and marinate for a good taste. Normally marinate in the morning and fry and bake at night. It’s enough for marinating, because I have been busy these days. After mixing the ingredients, put them in the refrigerator to marinate the meat that was roasted for two days.
2.
Heat the pan with oil, and put the marinated meat piece by piece into the baking pan and fry.
3.
When the pig skin is marinated, it is marinated in one piece, and then grilled in the pan with the fat meat until all the oil drains. After the roasted pig skin, Sister Xin is reserved for other dishes.
4.
When the pork belly is fried and grilled, turn it over and roast the other side, turn it over piece by piece, don’t worry.
5.
Fry the pork belly until it is cooked, and continue to fry until it is charred. Don’t worry, you guys, the frying process will be done in succession. We have to pick out the cooked meat piece by piece. That's it.
6.
Each time a piece of meat is grilled, it is directly clamped into the plate. After all the meat is cooked and roasted, the original plate is ready to be served.
Tips:
Sister Xin’s fried barbecue is mainly sauce-flavored, and the taste is close to that of char siu, but it is not as sweet as the char siu. If you are used to cumin barbecue, it is recommended not to add cumin. Try this taste made by Sister Xin.
