Pan-fried Pork Belly

Name: Pan-fried Pork Belly
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Skinless pork belly; Some Cumin; Some Chili noodles; Some salt

by Night dire

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I once said in a food journal that every dish is a story.
I am not referring to the origin or historical allusions of a certain dish, but the mood of each person when cooking, the people and things encountered. I have always thought so or, a certain delicacy will remind you of someone or something.
Or, let you go back in time in a trance.
The passing years are like water, and the years are quiet.
—————— Demarcation line that has nothing to do with graphics and text———————"

Ingredients

Pan-fried Pork Belly

1. Peel the pork belly and cut into evenly thick slices.

2. Mix cumin, chili noodles, and salt according to your own taste. (Of course, if you don’t like cumin, you can also make your own sauce and dip it, or other things like pepper, mustard, etc. will do.)

3. Heat the pan, then add the pork belly slices and fry until one side is slightly yellow and oily.

4. Turn it over and fry the other side slightly until it turns yellow and oily.

5. Sprinkle in the mixed seasoning and start eating, sandwiching in steamed buns or burritos.

Tips:
Ps:
1. Fried pork belly needs to be peeled, otherwise the skin will be harder. You can determine the degree of frying pork belly according to your own taste.
2. I used cumin, chili noodles, and salt. If you don’t like it, you can also use pepper or mustard or make your own sauce to dip and eat.
3. Pork belly is fatter and will produce oil, so there is no need to put oil.