Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, five spice pan fried pork belly. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Five Spice Pan Fried Pork Belly is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Five Spice Pan Fried Pork Belly is something that I’ve loved my whole life.
Pork belly buns are very popular these days. It's funny, because pork belly is a very traditional Chinese food. I'm glad people are finally discovering just I then refrigerated the pork belly overnight and scooped off the excess hardened fat the next day.
To get started with this particular recipe, we must prepare a few ingredients. You can have five spice pan fried pork belly using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Five Spice Pan Fried Pork Belly:
- Prepare short slabs of pork belly
- Make ready Soy sauce for marinade
- Get Calamansi for marinade
- Get Salt & Pepper for marinade
- Take Cooking oil
- Make ready lemon
- Make ready Chinese Five Spice Powder
- Prepare salt & pepper
Get a quick fix of pork belly with this stir fry, which makes use of a classic Chinese seasoning, five-spice. Check out the recipe on our website. kg pork belly, bones left in and scored. Bring to a boil and tip in the greens, turn off the heat and over. This pan-roasted pork loin uses lots of spices and an Asian-inspired marinade for a truly flavorful cut of meat.
Instructions to make Five Spice Pan Fried Pork Belly:
- Prep: a few hours or overnight before cooking. - - Marinate pork belly slabs in soy sauce (enough to change meat color once absorbed) and calamansi (squeeze 1 per slab). - - Set aside in chiller.
- Take out chilled marinade of pork. - - Cut a few slits on the fat side to help it remain flat on pan when frying. - - Heat a non-stick pan with cooking oil. Don't put a lot, only 2-3 tbsp, as it's own oil will come out. - - I used a pan big enough to fit all three.
- Once hot enough (not too much that it will spit oil), place all 3 pork belly in pan and cover in low-medium heat. - - Let it defrost in pan, let water come out. Cover 7-10 minutes. - - You'll see pork thawed, cooking in its juices and fat still not rendered. This will help tenderize the pork. - - Flip it on the other side, and simmer in juices for another 6-7 minutes, covered
- (Side 1) uncover, squeeze lemon on each and sprinkle a pinch of rock salt on each pork and fat area. Sprinkle a generous amount of five spice powder and ground black pepper. - - Get a back of the spoon and use to pat and spread salt & spices on belly. Cover 1 minute. - - Turn bellies on other side (side 2). Increase heat to medium. Add the same to this belly sides- remaining lemon juice, pepper, salt, five spice and spread with back of spoon, then cover. - - Do not flip yet. Let fat render on side 1.
- Let fat render on side 1 in pan in medium heat. You will hear popping sounds. Peek after a few minutes, you'll smell the spices. - - See if side 1 on pan has darkened in color before flipping on side 2.
- Reduce heat, careful of oil spitting when flipping pork belly to other side. - - Once flipped on side 2, increase heat to medium and cover. Listen for popping sounds, this means the fat is rendering. - - After a few minutes, peek carefully, if darkened in color, remove from heat and let oil drop on a rack before serving. - - Serve with rice, veggies or potatoes. Enjoy.
Just the right amount if spice. I BBQ'd it instead of frying and I will definitely be View image. For pork belly, combine salt and five-spice in small bowl. If desired, roll pork belly and tie with kitchen twine. If rolled, cut to fit bun.
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