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How to Pan-Fry Pork Belly

Pan-Fried Pork Belly

Pan-fried pork belly is a simple and easy-to-prepare dish. The pork belly is rich and fatty without being greasy, while the lettuce leaves are crisp, fresh, and healthy. With a little bit of cooking experience, you can complete this dish in about half an hour.

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • Pork belly strips (recommended dimensions: 20cm x 6cm x 5cm)
  • Lettuce
  • Soy sauce, salt, MSG, cooking wine, ginger, garlic, oil, doubanjiang (fermented broad bean paste)

Calculation

Before each preparation, determine how many servings you plan to make. One serving is sufficient for one person.

Per serving:

  • Pork belly strips (recommended dimensions: 20cm x 6cm x 5cm)
  • One head of lettuce
  • Cooking oil: 5ml

Instructions

  • Slice the pork belly strips along the long edge into pieces 1mm–1.5mm thick. Set aside.
  • Place the sliced pork belly in a bowl. Add 8g soy sauce, 1g salt, 1g MSG, 10g cooking wine, two slices of ginger, and two smashed garlic cloves. Marinate for 10 minutes.
  • Pull the lettuce leaves off by hand, wash them thoroughly, and set aside.
  • Heat a pan and pour in 5ml of cooking oil. Once the oil begins to lightly smoke, add the pork belly. Pan-fry one side until golden brown and crispy, then flip and repeat on the other side.
  • Remove the pork belly from the pan and plate it.
  • Spread doubanjiang on the lettuce leaves, wrap the pork belly inside, and serve.

Additional Notes

  • Be careful of hot oil splatters while cooking.

If you encounter any issues or have suggestions for improvement after following this guide, please submit an Issue or Pull request.