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    Ky And Nic

    Pan-fried Crispy Pork Belly

    4 servings

    servings

    30 minutes

    active time

    1 hour

    total time
    Start Cooking

    Ingredients

    500 g pork belly (, choose well marbled part)

    1 tsp. salt

    1 tsp. Sichuan peppercorn

    1 thumb ginger

    Directions

    How to prepare pork belly

    Remove the skin of the pork belly. This can be done by scoring the skin with a sharp knife. If you prefer less fat part, you can remove the extra fat with the skin.

    Soak pork belly in clean water for 30 minutes. This process helps to more the impurities and raw flavors of pork belly.

    Cook the pork belly

    Load a pan or wok with water to cover the pork belly, add ginger, scallion and Sichuan peppercorn in the water and place the pork belly in. Start the fire and heat until boiling.

    There will be lots of foams floating on the water, make sure all of the foams are carefully removed. Cover the continue cooking until all water is gone ... Use small fire in the process and keep the simmering time over 30 minutes.

    Make the surface crispy

    When the water is all gone, if you are using the same pan, use a kitchen paper to erase the thick paste at pan bottom so it will be get burnt in the following process. Or you can transfer the pork belly to another clean pan.

    Fry the pork belly for 20 seconds on one side and turn around to fry the other side. Repeat the process until both sides are well browned and crispy. In this process, the pork belly will release oil continuously, pour the oil out when necessary. And this oil can be served for noodles or vegetable stir frying.

    How to serve

    Cut into bite size pieces and serve with lettuce wraps or salad. In addition, you can match this with a hot spice mix.

    Nutrition

    Serving Size

    -

    Calories

    651 kcal

    Total Fat

    66 g

    Saturated Fat

    24 g

    Unsaturated Fat

    38 g

    Trans Fat

    -

    Cholesterol

    90 mg

    Sodium

    518 mg

    Total Carbohydrate

    1 g

    Dietary Fiber

    0.3 g

    Total Sugars

    0.01 g

    Protein

    12 g

    4 servings

    servings

    30 minutes

    active time

    1 hour

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    500 g pork belly (, choose well marbled part)

    1 tsp. salt

    1 tsp. Sichuan peppercorn

    1 thumb ginger

    Directions

    1

    How to prepare pork belly

    2

    Remove the skin of the pork belly. This can be done by scoring the skin with a sharp knife. If you prefer less fat part, you can remove the extra fat with the skin.

    3

    Soak pork belly in clean water for 30 minutes. This process helps to more the impurities and raw flavors of pork belly.

    4

    Cook the pork belly

    5

    Load a pan or wok with water to cover the pork belly, add ginger, scallion and Sichuan peppercorn in the water and place the pork belly in. Start the fire and heat until boiling.

    6

    There will be lots of foams floating on the water, make sure all of the foams are carefully removed. Cover the continue cooking until all water is gone ... Use small fire in the process and keep the simmering time over 30 minutes.

    7

    Make the surface crispy

    8

    When the water is all gone, if you are using the same pan, use a kitchen paper to erase the thick paste at pan bottom so it will be get burnt in the following process. Or you can transfer the pork belly to another clean pan.

    9

    Fry the pork belly for 20 seconds on one side and turn around to fry the other side. Repeat the process until both sides are well browned and crispy. In this process, the pork belly will release oil continuously, pour the oil out when necessary. And this oil can be served for noodles or vegetable stir frying.

    10

    How to serve

    11

    Cut into bite size pieces and serve with lettuce wraps or salad. In addition, you can match this with a hot spice mix.