Pan-fried Pork Belly

Name: Pan-fried Pork Belly
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g, Fine Pork Belly; Some lettuce; Some Oyster sauce; Some Doubanjiang; Some Soy sauce; Some Five spice powder; Some Cooking Wine; Some sesame oil; Some Sugar; Some shallot; Some ginger; Some chili

by West Horse Gardenia

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Every time I watched a Korean drama, the scene of roasted pork belly appeared in the plot, and I couldn't help swallowing. There is a desire to eat it right away.
Making roasted pork belly at home is actually very simple. I used barbecue sauce before, but it didn't taste very good. Today I prepared the marinade myself. After frying and roasting, the meat is more flavorful and juicy and fragrant. Pepper is added during the frying and roasting process to remove fishy and greasy.
This marinade can also be used to make steamed pork with minced pork. . . . "

Pan-fried Pork Belly

1. Choose refined pork belly.

2. Cut the pork belly into thin slices.

3. Add the consumable bean paste soy sauce, five-spice powder, cooking wine, sesame oil, sugar and stir well.

4. Add scallions and ginger, and marinate in the refrigerator for more than 3 hours.

5. Stir well after taking it out and set aside.

6. Pick and wash the lettuce and drain the water.

7. Fill the frying pan with a small amount of oil and add the chilies.

8. Add the marinated pork belly slices and fry them with chili.

9. Fry on a low heat on one side and then fry the other side, both sides are cooked thoroughly.

10. Take whole vegetable leaves.

11. Add the fried pork belly.

12. Roll it up and enjoy it.

Tips:
The meat should be thinner, and the meat will be more delicious when marinated for a longer time. The meat should be cooked well. Lettuce should be drained.