Fried Pork Belly (Chinese-style "bacon")
If you like bacon and eggs for breakfast, give this a try. Today's recipe is fried pork belly. This is very simple to make. You can serve it as a snack or appetizer, but I am afraid you will not be able to stop eating it, because it tastes so good. The soy sauces give the pork belly a salty, savory flavor, and the cumin adds a touch of Chinese barbecue flavor.When choosing pork belly, it is best to choose pork belly with a nearly even distribution of fat and lean meat. For best results, remove the skin from the pork belly. This is optional, but if you leave the skin on, be careful when cooking. The skin will pop and sizzle in the hot fat, causing it to spatter.
Equipment
- 1 wok
- 1 wok spatula
- 1 mixing bowl
Ingredients
- 250 g pork belly
- 5 ml light soy sauce
- 3 ml dark soy sauce
- 5 ml cumin powder
- 7 ml corn starch
- 5 ml Shaoxing cooking wine
- 5 ml white sesame seeds divided
- 5 ml cooking oil
Instructions
- Prepare a large piece of pork belly. Wash it and wipe it dry.
- Cut the pork belly into 5-8mm (3/16 to 5/16 inch) slices. You can either remove the skin or not.250 g pork belly
- Add all the seasonings (light soy sauce, dark soy sauce, cumin powder, corn starch, cooking wine) and 2 ml of white sesame seeds to the pork belly.5 ml light soy sauce , 3 ml dark soy sauce, 5 ml cumin powder, 7 ml corn starch, 5 ml Shaoxing cooking wine , 5 ml white sesame seeds
- Stir well and marinate for 20 minutes.
- Add 5ml of oil to the pan, use medium-low heat, spread the pork belly in the pan, and fry until both sides are golden and crispy. Pour the oil in the pan into a container, keep the pork belly in the pan, and add the remaining 3ml of white sesame seeds. Stir-fry evenly.5 ml cooking oil, 5 ml white sesame seeds
- Transfer to a plate and serve.
Notes
During the cooking process, heating the pork belly will cause it to release its own fats, so even if you only put a small amount of oil in the pan at the beginning, you will find that there is more oil in the pan at the end. Yes, that is the lard produced by the pork belly, and you need to drain this oil. If you don't want to save the lard, you can pour it into a container and discard it after the oil cools down.
Nutrition
Calories: 705kcalCarbohydrates: 5gProtein: 13gFat: 70gSaturated Fat: 24gPolyunsaturated Fat: 8gMonounsaturated Fat: 33gTrans Fat: 0.01gCholesterol: 90mgSodium: 208mgPotassium: 289mgFiber: 0.5gSugar: 1gVitamin A: 44IUVitamin C: 1mgCalcium: 46mgIron: 3mg
Tried this recipe?Let us know how it was!