Using only two straightforward steps and three basic ingredients, you can effortlessly create a delicious Pan-Fried Pork Belly.
In this recipe, I’ll share a mouthwatering recipe for crispy pan-fried pork belly that will have you coming back for seconds.
With the perfect balance of crispy texture on the outside and tender juiciness on the inside, this recipe is sure to become a favorite in your kitchen.
Plus, the best part is that you only need a non-stick pan, water, salt, and pork belly to whip up this delectable treat in no time.
I can confidently say that this recipe is the simplest method for achieving incredibly delicious Crispy Pan-Fried Pork Belly.
Why you will love the recipe
- Crispy Texture: Pan-frying the pork belly over low heat without oil achieves a delightful crispy texture on the outside while retaining the tender juiciness inside.
- No Marinating Needed: Unlike many other pork belly recipes, this one doesn’t require marinating, saving you time and effort without compromising on taste.
- Minimal Ingredients: With only three simple ingredients – pork belly, salt, and water – you can create a mouthwatering dish that is both budget-friendly and convenient.
- No Oven Required: This stovetop recipe eliminates the need for an oven, making it perfect for those who don’t have access to one or prefer not to use it.
- Easy to Make: The straightforward instructions and minimal steps make this recipe beginner-friendly, allowing anyone to achieve restaurant-quality results at home.
Pro Tips for Choosing Pork Belly
Pork belly is a versatile and flavorful cut of meat that can be used in various dishes, from crispy pan-fried pork belly to succulent braised pork belly. To ensure you pick the best pork belly for your culinary creations, here are some pro tips for choosing the perfect cut:
- Freshness is Key:
When selecting pork belly, always prioritize freshness. Look for meat that has a vibrant pink color, as this indicates its freshness. - Marbling and Fat Content:
A good pork belly should have a good amount of marbling, which refers to the streaks of fat running through the meat. The marbling contributes to the rich flavor and tenderness of the pork belly. Additionally, choose pork belly with a balanced fat-to-meat ratio. - Thickness and Uniformity:
Consider the thickness and uniformity of the pork belly slices when making your selection. For even cooking, it’s best to choose slices of uniform thickness.
Ingredients:
- 700g pork belly
- 1 tsp salt
- Water
Instructions:
Slow Cooking with Water and Salt:
Place the pork belly under cold running water in the sink. Allow the water to flow over the entire surface of the meat. Use your hands to gently rub the pork belly to remove any dirt, debris, or residue.
In either a pot or a pan, place the pork belly and add enough water to cover it. Sprinkle 1 tsp of salt to the water. Cover the pan with a lid. Let it simmer for about 30 minutes.
During this process, you may notice some froth forming on the surface. Carefully skim off any froth that appears using a spoon.
Crispy Pan-Frying:
After the initial 30 minutes of slow cooking, remove the pork belly from the pan and set it aside.
Take a moment to clean the non-stick pan, ensuring no residue remains.
In the same non-stick pan, place the pre-cooked pork belly back in without adding any extra oil. The natural fats and oils from the pork belly will be sufficient to create a crispy texture.
Now, switch to low heat, and cover the pan with a lid to prevent oil splashes while frying the pork belly.
Make sure to flip the pork belly over several times during the frying process.
Once all sides of the pork belly have turned golden and crispy, it’s time to remove it from the pan.
Take your time with this step to achieve the desired level of crispiness. With a non-stick pan, you can achieve this without using any oil, making it a healthier option.
I would love to enjoy the Crispy Pork Belly with the Salt and Pepper Seasoning as a delectable dipping sauce.
Tips:
For the first step of Slow Cooking the pork belly, you have the option to use either a pot or a pan.
When it’s time to fry the pork belly for crispiness, it is essential to use a non-stick pan. No extra oil is needed as the natural fats from the pork belly will suffice.
Crispy Pan-Fried Pork Belly
Ingredients
- 700 g pork belly
- 1 tsp salt
- Water
Instructions
Slow Cooking with Water and Salt:
- Place the pork belly under cold running water in the sink. Allow the water to flow over the entire surface of the meat. Use your hands to gently rub the pork belly to remove any dirt, debris, or residue.
- In either a pot or a pan, place the pork belly and add enough water to cover it. Sprinkle 1 tsp of salt to the water. Cover the pan with a lid. Let it simmer for about 30 minutes.
- During this process, you may notice some froth forming on the surface. Carefully skim off any froth that appears using a spoon.
Crispy Pan-Frying:
- After the initial 30 minutes of slow cooking, remove the pork belly from the pan and set it aside.
- Take a moment to clean the non-stick pan, ensuring no residue remains.
- In the same non-stick pan, place the pre-cooked pork belly back in without adding any extra oil. The natural fats and oils from the pork belly will be sufficient to create a crispy texture.
- Now, switch to low heat, and  cover the pan with a lid to prevent oil splashes while frying the pork belly.
- Make sure to flip the pork belly over several times during the frying process.
- Once all sides of the pork belly have turned golden and crispy, it's time to remove it from the pan.
- Take your time with this step to achieve the desired level of crispiness. With a non-stick pan, you can achieve this without using any oil, making it a healthier option.
Skin on or off?
Hi Pat, I keep the skin on.