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 you could cut in into 20mm strips, and gently grill turning occasionally.
Or you might like to have a go at one of these...
http://uktv.co.uk/food/search&q=belly+pork&...
Fill ya boots.
Or you might like to have a go at one of these...
http://uktv.co.uk/food/search&q=belly+pork&...
Fill ya boots.
Every trip i go to Macau,i visit my favourite little back street Pork Belly shop where they sell it "roasted" by the kilo. nothing nicer that to get a takeaway box and find some quiet spot To tuck in .as you know, as a rule the Chinese do not use an oven and i have not figured how they cook it,its oh so crispy and the skin has obviously been cooked on a very high heat as the skin has little volcano like eruptions on it.boiled and deep fried is my quess with a lovely back taste of five spice,yum !
Edited by markreilly on Sunday 15th August 20:30
If you want the fat to be melting, then you need to cook it slowly on low heat so that the gristly part of the fat breaks down to gelatine. this really needs about 2hrs (3-4 is best) not boiling but braising as if you boil it, the meat protein will toughen so you may get soft fat but you will get hard dry meat, a temp of 120- 130 Deg centgrade should acieve this. once the meat has been cooked propery then it can be wrapped to avoid moisture loss and then left to cool and then sliced and fried briefly to warm through and caramalise.
alternatively you can slice the meat thinly 1-2cm thick so that the chewy bits are not too difficult to fight through and then grill or fry it. i really only do it this way if i plan to grill or hot smoke streaky steaks on the bbq. its still tasty just not the luscios texture you get with slow cooking.
alternatively you can slice the meat thinly 1-2cm thick so that the chewy bits are not too difficult to fight through and then grill or fry it. i really only do it this way if i plan to grill or hot smoke streaky steaks on the bbq. its still tasty just not the luscios texture you get with slow cooking.
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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