Pan Fried Pork Belly
Discussion
PH Foodies I need some assistance!
I've got some pork belly which I'd like to cook this afternoon, but rather than roasting it as normal I was going to try pan frying it. The thing is - I'm not sure which is the best way to do this!
Some recipes seem to suggest you boil the pork initially and then fry it afterwards to crisp it up, would this give white tender meat with a crispy skin and soft fat? Others just seem to suggest frying it straight away, but this seems to result in a more blackened rather than golden look to the pork.
Soooooo, do any of you have any methods for pan frying pork belly that you could impart on me?!
Many Thanks
I've got some pork belly which I'd like to cook this afternoon, but rather than roasting it as normal I was going to try pan frying it. The thing is - I'm not sure which is the best way to do this!
Some recipes seem to suggest you boil the pork initially and then fry it afterwards to crisp it up, would this give white tender meat with a crispy skin and soft fat? Others just seem to suggest frying it straight away, but this seems to result in a more blackened rather than golden look to the pork.
Soooooo, do any of you have any methods for pan frying pork belly that you could impart on me?!
Many Thanks
Well have just finished, and I have to say that it was a bit of a success!
As stated earlier I simmered the meat for about 2.5 hrs with celery/carrot/onion and then drained it off and placed it between 2 trays with cans on top to squash it down for an hour or so whilst it cooled (for about an hour)
I then fried them skin side down for a few minutes before turning and frying for another couple of minutes. Noting the comments earlier I was prepared for the spitting with a thick jumper and glasses - and I'm glad I did, it was rather aggressive at times!!
Served with some individual dauphinoise (which I would cover in foil in future whilst cooking!) and asparagus.
The fat had rendered down nicely and the crispy outside gave way to tender meat beneath, I would definitely recommend it and will be doing it again in future!
Obligatory pics (apologies for the quality, they were from my phone)
As stated earlier I simmered the meat for about 2.5 hrs with celery/carrot/onion and then drained it off and placed it between 2 trays with cans on top to squash it down for an hour or so whilst it cooled (for about an hour)
I then fried them skin side down for a few minutes before turning and frying for another couple of minutes. Noting the comments earlier I was prepared for the spitting with a thick jumper and glasses - and I'm glad I did, it was rather aggressive at times!!
Served with some individual dauphinoise (which I would cover in foil in future whilst cooking!) and asparagus.
The fat had rendered down nicely and the crispy outside gave way to tender meat beneath, I would definitely recommend it and will be doing it again in future!
Obligatory pics (apologies for the quality, they were from my phone)
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