Pan-Frying Belly Pork: A Quick And Tasty Treat

Pan-fried pork belly is a popular dish in East Asian cuisine, with variations in Chinese and Korean styles. It is a beginner-friendly dish that can be prepared in a short amount of time and requires minimal preparation. The pork belly cut typically consists of two layers of lean meat and three layers of fat, resulting in a unique texture and a combination of flavours. This dish can be cooked in a pan on the stove, in an oven, or even on a grill, making it a versatile option for home cooks.

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Marinating and seasoning

Marinating Pork Belly:

Before marinating, it is recommended to cut the pork belly into thin slices or strips. This increases the surface area of the meat, allowing it to cook more evenly and absorb more flavour from the marinade. Here are some popular marinade options:

• Korean-style: Combine Korean hot pepper paste, honey, soy sauce, sesame oil, minced garlic, ginger, and toasted sesame seeds.
• Sticky grilled pork belly: Mix ketchup or banana sauce, brown sugar, soy sauce, fish sauce, oyster sauce, vinegar, garlic powder, and Worcestershire sauce.
• Garlic-ginger marinade: Simply use a combination of garlic and ginger.

Once the marinade is prepared, mix it with the sliced pork belly in a bowl. Cover the bowl and refrigerate the marinated pork belly. For the best results, it is recommended to marinate overnight, as this will impart a stronger and richer flavour to the meat. However, if you are short on time, a minimum of 10 minutes of marination will suffice.

Seasoning Pork Belly:

Seasoning the pork belly is typically done during the cooking process, especially after the meat has been browned in the pan. Here are some common seasonings used:

• Honey
• Soy sauce
• Oyster sauce
• Garlic
• Salt
• Pepper
• Scallion
• Sichuan peppercorn

It is recommended to combine the seasoning ingredients in a separate bowl before adding them to the pan, ensuring an even distribution of flavours. Continue cooking the pork belly in the seasoning mixture until the sauce thickens and completely coats the meat.

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Cooking methods

Yes, you can pan-fry pork belly. In fact, there are several ways to cook pork belly slices or strips in a pan. Here are some methods:

Pan-Fried Crispy Pork Belly

This method involves scoring the skin with a sharp knife and removing the skin and excess fat if desired. Then, soak the pork belly in clean water for 30 minutes to remove any impurities and raw flavours. Load a pan or wok with water, add ginger, scallion, and Sichuan peppercorn, and place the pork belly in. Boil until there is no water left in the pan, which should take around 30 minutes. Remove any thickened paste from the bottom of the pan, then fry the pork belly for 20 seconds on each side until well browned and crispy. Cut into bite-sized pieces and serve with lettuce wraps, salad, or a spice mix.

Korean-Style Pan-Fried Pork Belly

For this style, cut the pork belly into thin slices. Marinate the pork with a mixture of minced garlic, ginger, Korean hot pepper paste, honey, soy sauce, sesame oil, and toasted sesame seeds. After 20 minutes, place the pork belly slices in a non-stick pan and fry for about 4-5 minutes on each side until cooked through. Serve with rice or noodles.

General Tips for Pan-Frying Pork Belly Strips

When pan-frying pork belly strips, it is recommended to use a large skillet (cast-iron or other types) and not add any extra fat, as the belly is already fatty and will render fat during cooking. Place the seasoned slices in the pan and cook, flipping often with tongs, until golden brown and crispy on both sides. This should take about 5-7 minutes per side, depending on the thickness of the slices. If desired, brush with sauce or glaze during the last 2-3 minutes of cooking.

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Crispy skin

To achieve a crispy skin on your pan-fried pork belly, it is important to ensure the skin is dry. One way to do this is to leave the pork belly uncovered in the refrigerator overnight. This process takes time, but it helps to draw out moisture. If you are short on time, you can cook the pork belly on a stove in a cast-iron skillet, which will still give you a crispy skin, although it may not be as light and crackly as the oven-roasted version.

When cooking the pork belly, heat a large skillet or frying pan without adding any extra fat, as the pork belly will release its own fat during cooking. Place the seasoned pork belly slices into the hot pan and cook for 5-7 minutes on each side, or until golden brown and crispy. You may need to cook the pork belly in batches to avoid overcrowding the pan, which can cause steaming and prevent crisping.

If you are using a cast-iron skillet, be aware that it may cause more splatter than a regular frying pan. To avoid hot fat splatters, use a splatter screen, and consider wearing long kitchen mittens or sleeves for added protection.

For an even crispier skin, you can remove the skin separately and score it with a sharp knife to create a lattice pattern. Removing the skin allows you to trim off any excess fat. After scoring the skin, soak it in clean water for 30 minutes to remove any impurities and raw flavours. Then, boil the skin in a pan of water with ginger, scallion, and Sichuan peppercorn for 30 minutes. Once the water has evaporated, continue heating the skin to create a crispy crackling.

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Serving suggestions

There are many ways to serve pan-fried pork belly. It can be served with rice or noodles. The pork lard can be saved and used for making dry-style toss noodles, replacing the sesame oil in the recipe.

A popular way to serve pan-fried pork belly is with lettuce wraps. The pork belly can be cut into bite-sized pieces and served with lettuce leaves. It can also be served with a dried spice mix. A Korean-style pan-fried pork belly can be served with river on lettuce leaves.

A Chinese red braised pork belly can be served with bamboo shoots. This adds a crunchy and earthy flavor to the dish.

A pan-fried pork belly can also be served with a dipping sauce. Some options include Chinese Hoisin Dipping Sauce, Ssamjang (Korean Barbecue Dipping Sauce), and Sawsawan (Filipino Dipping Sauce).

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Storage and reheating

If you have leftover pan-fried pork belly, you can store it in an airtight container in the refrigerator for up to four days. To store it for longer, wrap the pork belly tightly in plastic and keep it in the freezer for up to three months.

When you're ready to reheat your pork belly, there are a few methods you can use. One option is to place the pork belly in a skillet on the stovetop and heat until crisp. You can also reheat it in an oven-safe pan or skillet in the oven at 275°F for about an hour, or until tender.

If you want to reheat and crisp the pork belly, one method is to use a deep fryer. Simply drop the pork belly into the fryer for about two minutes, then transfer it back into its original braising liquid. Alternatively, you can reheat the pork belly in a cast-iron skillet skin-side down, flip it, and finish it in a hot oven for a couple of minutes. You can also add some braising liquor to the pan before placing it in the oven.

Another option is to reheat the pork belly under a salamander and finish it with hot oil. This method doesn't require the use of a deep fryer.

Frequently asked questions