How to make fried-pork belly

Pork belly (called deep fried, pan fried, or just plain fried pork belly) are a perfect dinner option for cold weather and for entertaining. Easy to make and inexpensive, pork belly are tender and juicy when made properly. Season your pork belly as desired

If you are looking for a quick way to prepare pork belly, frying is the way to go. You will need to prepare your pork. Whether you like the bone in or boneless, this pork will always stay moist and juicy and not dry and tough.

If you are using boneless pork belly, you may want to slice them in half horizontally to make them thinner. This cuts down time and ensures even cooking. To avoid the pitfalls of cooking fried pork belly, use thick pork belly; they do not dry out as quickly as thin ones. Also, remove excess breading before frying. That will prevent your belly from becoming soggy.

Ingredients:

• 1-1/2 lb pork belly, cut lengthwise into 2-inch thick slabs
• 6 cloves garlic, crushed
• 1 tablespoon salt
• canola oil for deep frying and sautéing
• 1 small onion, chopped
• 1 tomato, chopped
• 1/2 cup bagoong alamang (salted, fermented shrimp paste)

Direction:

Step 1:

Place the pork belly pieces, skin side down on a work surface and then make 1 ½ inch crosswise cuts on each piece, being careful not to cut through the skin.

Mix the spices. Sprinkle on both sides of the pork belly.

Refrigerate for a few hours or longer (often leave in the refrigerator for 30 minutes

Step 2:

When ready to fry, pour the oil into a pan or skillet about 3/4 to 1 inch deep and heat on medium high. Test the oil temperature by dropping a tiny pinch of the coating mix into the oil.

Place pork in hot oil. Take out the pork belly from the coating mix and fry them for about 5-8 minutes on the first side until golden brown and flip them over. Do not overcrowd the pork belly, will take 2 patches of frying.

With the temperature still in the medium range, flip the pieces over so that the skin side is down. Make sure that enough fat has rendered out so that the skin doesn’t stick to the pan.

The second side should take about 4-5 minutes. This time varies on how thick your pork belly are and if they have a bone or are boneless. Bone in belly will take longer to cook

Step 3: Bring the temp up slowly and cook until the skin is crispy, as shown below. Remove and cool enough to serve. Once cool enough to handle, cut into smaller pieces, salt to taste, serve with slices of lime.

             

Notes:

Before you go ahead and make the pork belly, you may want to make the side dishes that you will be serving. Once you start frying, you will not be able to do much else and they cook in no time.

It is better to slightly under cook them if you will not be serving them immediately as they will continue to cook a bit as they sit or they will end up being tough and dry.