Pan-fried Crispy Pork Belly

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour

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

• Calories: 651 kcal
• Total Fat: 66 g
• Saturated Fat: 24 g
• Unsaturated Fat: 38 g
• Cholesterol: 90 mg
• Sodium: 518 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 0.3 g
• Total Sugars: 0.01 g
• Protein: 12 g