Pan-fried Salted Pork Belly
Hello everyone
Today I am going to share with you a "Pan-fried Salted Pork Belly"
I will marinate the pork belly with salt first
Marinate it for 2 days
And then Pan-fry it
If you want to store it in the freezer for a period after marinating
Don’t wash the pork belly
We knead the pork belly with 2 tablespoons of rice wine
Add in some minced garlic
Also a bit of white pepper powder
1/2 teaspoon Chinese five-spice
1 teaspoon fish sauce
1 teaspoon light soy sauce
This seasoning is for 500g pork belly
1 teaspoon dark soy sauce
1/2 teaspoon salt
1 teaspoon sugar
Marinate and keep in the fridge for 2 days
Flip the pork belly every 12hrs
This pork belly has been marinated for 2 days
I have just went to the supermarket to buy some bread
I saw this iceberg lettuce in price reduction
Its original price is 53p
It is reduced to 5p
About Hong Kong 50 cents
It weighed 770g
I bought one for today's serving
Remove the marinade stuck on the pork belly
This marinated pork belly can be baked in an oven
Today I will pan-fry it with a frying pan
Cover the pan and simmer it for a while
About 2 to 3 minutes
Turn to lower heat
Beware not to have the pork belly scorch
Usually the water vapour will condense and drip
Do not afraid of scorch
Shake the pan from time to time
Flip the pork belly and simmer again
It takes time to fully cook the pork belly because the pork belly is thick
Each side of the pork belly has simmered for 3 minutes with the lid on at medium-to-low heat
There will be little sauce remained
Continue to dry up the sauce at medium-to-low heat
Pan-fry the pork belly until golden colour on both sides and serve
Let me taste it