Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, five spice pan fried pork belly. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Top with a handful of my favorite garnish- the fresh cilantro, now this easy and tasty Korean-style pan-fried pork belly is ready to be served! For the five-spice belly pork, crush the peppercorns and star anise in a pestle and mortar or a spice grinder, then tip them into a large plastic food bag. Whisk the eggs with the sesame oil and a good pinch of salt.
Five Spice Pan Fried Pork Belly is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Five Spice Pan Fried Pork Belly is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. 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:
- Make ready 3 short slabs of pork belly
- Make ready 9 Tbsp Soy sauce for marinade
- Make ready 3 Calamansi for marinade
- Take 1 tsp Salt & Pepper for marinade
- Make ready 3 Tbsp Cooking oil
- Prepare 1/2 lemon
- Make ready 1/2-1 Tbsp Chinese Five Spice Powder
- Get To taste salt & pepper
Check out the recipe on our website. 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.
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.
How To Serve Chinese Five Spice Pork Belly. In the first episode our three chefs present some gourmet dishes using Pork, Beef and Chicken. Chef Haleem tantalises our taste buds with Five Spiced Pork Belly and fried rice. For pork belly, combine salt and five-spice in small bowl. If desired, roll pork belly and tie with kitchen twine.
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