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If you’re a fan of indulgent and flavorful dishes, then look no further than the delectable delight of crispy fried pork belly. This mouthwatering dish has gained immense popularity for its irresistible combination of crunchiness and tenderness, with its fatty goodness elevating each bite to sheer culinary bliss. Whether you’re a novice cook or an experienced chef, this guide will unlock the secrets to creating the most perfect and deceptively simple dish of fried pork belly. So, get ready to embark on a journey that will lead you to crispy, crispy, fatty, and undeniably delicious fried pork belly that will leave you craving for more.
When it comes to pork, many people wonder which part of the pig it is. In fact, this is just one of the other names for pig’s udder, sometimes called milk sheath. The pork belly is the part of the breast that secretes milk to feed the baby. Because it is located on the chest under the thick skin covering the outside, it will feel a bit chewy when enjoying. However, when the pork chops are fried, they have a greasy, crispy, delicious taste. What are you waiting for if you don’t show up right away.
Ingredients: (for 4 people to eat)
- 500g pork belly
- 60g minced lemongrass
- 1 teaspoon lemon juice
- Spices: Chao, chili satay, white wine, salt, sugar, satay.
How to make Crispy Fried Pork
Step 1: Prepare ingredients
Step 1: Prepare ingredients
First, you wash the pork belly several times with 2 tablespoons of salt and 2 tablespoons of white wine to remove the odor, then drain and cut into bite-sized pieces. Then, you put in a bowl 500g of pork belly, 2 teaspoons of sugar, 1 tablespoon of chao and 3 tablespoons of satay. When finished, mix well and marinate for about 40 minutes to absorb the flavor.
Step 2: Make the dipping sauce
You put in the bowl 3 tablespoons of chao, 1 teaspoon of lemon juice, 2 teaspoons of sugar and 1 teaspoon of satay, and stir until the mixture is completely dissolved.
Step 3: Fry the pork belly
In this step, you will put the oil pan on the stove, when the oil is hot, add the pork belly and fry it quickly and then turn it over. Fry until the pork is golden brown and crispy, then turn off the heat. So it’s done.
Finished product
Crispy fried pork belly has a very eye-catching golden color. Each piece of mushroom is marinated with bold flavor, crunchy and crunchy, with a little bit of fat but not tired. In particular, dipping with spicy sour and sour dipping sauce, it must be said that it is absolutely delicious.
Hopefully, through the above sharing, you have learned more about this super delicious crispy pork belly as well as this super delicious crispy pork belly. This dish is used to “play” or used as a main dish to eat rice, which is also very reasonable. Just as delicious and nutritious as this, quickly start processing.
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In conclusion, achieving perfectly crispy, fatty, and delicious fried pork belly requires a few key steps and techniques. By selecting a high-quality and well-marbled pork belly, scoring the skin, and properly seasoning and marinating the meat, you can enhance its flavor and texture. Preparing a crispy and crunchy skin entails drying it thoroughly prior to frying, preferably using a combination of air-drying and refrigeration. When it comes to frying, using the right oil with a high smoke point and maintaining a consistent temperature is crucial. Employing the double-frying method further ensures a crispy exterior while preserving the tenderness and juicy interior. Lastly, allowing the fried pork belly to rest before slicing and serving helps distribute the flavors and results in a satisfyingly crispy, fatty, and delicious end product. With these tips and techniques in mind, you can confidently embark on the journey of making the perfect fried pork belly to delight your taste buds and impress your guests.
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