Pan Fried Crispy Pork Belly
Make this quick and easy Pan Fried Crispy Pork Belly in 40 minutes. Only 4 ingredients and just as tasty as the oven roasted version.
Keyword : crispy pork belly, pan fried crispy pork belly, siew yoke, siu yuk
Ingredients
- 1½ lb pork belly with rind (675g)
- 2 tsp salt (divided)
- ½ tsp ground pepper
- ½ tsp five-spice powder
Instructions
- Cut pork belly into 4 strips of about 6 in x 1½ in each. Then, scrape each piece of pork belly rind with knife to remove impurities. Rinse and drain.
- Bring a pot of water to boil. Blanch pork belly in boiling water skin side down for 5 minutes**. Flip pork belly and allow it to blanch for another 5 minutes**. Remove and place pork belly skin side up on a tray.
- Combine 1 teaspoon salt, pepper, and five-spice powder in a small bowl.
- Pierce the pork belly skin all over with a fork. Pat dry with paper towels.
- Pat dry rub evenly over the meat and sides of pork belly. Rub remaining 1 teaspoons salt evenly onto the rind.
- Heat a cast iron skillet on the stove over medium heat. When hot, place pork belly strips on their side and cook for 5 minutes. Do the same for the other two sides.
- Finally, turn the pork belly strips skin side down and continue to cook for another 5 minutes. If the skin side is not flat, you may want to press each piece down with a pair of tongs so that they touch the base of the pan and sizzle.
- Remove and chop into smaller pieces. Serve immediately.
Notes
** Please boil anywhere between 5 to 10 minutes on each side depending on the thickness of your pork belly.
Nutrition
Calories: 588kcal
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