Pan-fried Southern Milk Pork Belly

Pan-fried Southern Milk Pork Belly

by Purple rhyme

4.8 (1)
Favorite
70

Difficulty

Easy

Time

15m

Serving

2

Located in the abdomen of pigs, there is a lot of fat tissue in the abdomen of pigs, which contains muscle tissue and is separated from fat and thin, so it is called "pork belly". This part of the lean meat is also the tenderest and most juicy. The top-selected pork belly has the perfect ratio of the front abdomen near the forelegs. The fat and lean meat are intertwined, and the color is pink.
Nanru is also called red fermented bean curd and red cube, which is fermented fermented fermented bean curd with red yeast rice. Its surface is maroon red, inside is apricot yellow, the taste is fat and wine, and it is a bit sweet.

Ingredients

Pan-fried Southern Milk Pork Belly

1. Prepare the required materials

Pan-fried Southern Milk Pork Belly recipe

2. Wash pork belly and cut into pieces, mince garlic

Pan-fried Southern Milk Pork Belly recipe

3. Put the southern milk, minced garlic, sugar, cooking wine, and soy sauce in a bowl

Pan-fried Southern Milk Pork Belly recipe

4. Then mix thoroughly

Pan-fried Southern Milk Pork Belly recipe

5. Add the pork belly and marinate for half an hour

Pan-fried Southern Milk Pork Belly recipe

6. Heat a little cooking oil in the pan

Pan-fried Southern Milk Pork Belly recipe

7. Add the marinated pork belly

Pan-fried Southern Milk Pork Belly recipe

8. Fry until golden on both sides before serving

Pan-fried Southern Milk Pork Belly recipe

Tips:

Southern milk itself is very salty, no need to add additional salt. The shallots are only used for serving and can be ignored.

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