How To Cook Pork Belly Slices Asian

Line a baking pan with baking parchment paper or aluminium foil. Heat the oil and add in the pork salt and pepper frying on a high heat until the pork starts to turn golden. The intense heat is only meant to crisp the skin.

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Turn the pork belly upside down.

How to cook pork belly slices asian. Rub all over flesh including sides not on skin. Sprinkle over five spice powder salt and pepper. Chop the pork into bite sized chunks.

When you re ready to cook put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. People gravitate towards slow cooking pork belly mainly because of the fat not because the meat is especially tough by comparison shoulder and leg joints are often slow cooked because the muscle has done a lot of work over the course of its life and therefore needs more cooking to break it down. You may be familiar with the version that uses chicken often served in sichuan restaurants but we decided to go hog wild and use pork belly.

Pork belly slices can be seared in a hot pan or on a barbecue and eaten straight away they. Add the ginger scallion and blanch the pork belly pieces over medium heat for about 5 minutes. After five minutes clean the pork under running water and keep them dry with cloth or kitchen towel.

Sprinkle them with the seasonings. Bring a pot of water to boil. Place the pork belly strips in the pan in a single layer.

Sichuan three pepper pork belly stir fry sichuan three pepper pork belly stir fry uses crispy chunks of pork belly with three peppers dried red peppers sichuan peppercorn and long green peppers. Drain pork and discard the marinade. Place pork onto pan and grill broil for 30 minutes on one side basting two or three times with the reserved marinade.

Pat dry thoroughly with paper towel. Roast it for 20 to 30 minutes or until the skin browns and begins to look crispy. I may receive commissions for.