PORK - Pan Fried "Roast" Pork 煎烧肉

By Aemelia

Ingredients

• 500 gm pork belly, skin on, preferably the middle cut from a big piece of belly.
• Lower rub (combine)
• 1/2 tsp garlic salt
• 1/2 tsp 5 spice powder
• 1/3 tsp salt
• 1/4 tsp white pepper powder
• 1/2 Tbsp shao xing wine
• Top rub
• 1/2 Tbsp salt
• Marinate
• 1 . Place belly skin side down and sprinkle the mixed seasonings over and pat them in.
• 2 . Flip over and sprinkle salt over and make sure the salt is evenly dispersed on the skin.
• 3 . Let it sit in the fridge for 2-3 days, uncovered.

Details

Adapted from wendyinkk.blogspot.com

Preparation

Step 1

To fry (whole process may take 20-30 minutes)
1. Heat a non stick pan on medium heat and then put in the belly, skin side down. With your fingers, press the meat down so that the skin gets evenly heated up. Soon you will hear crackling sounds, let it fry for 1-2 more minutes until the skin feels really hot and seems to have shrunk compared to the meat.
2. Flip the belly over and put in 2 Tbsp oil. With the help of a spatula, press the meat down to ensure the meat gets even heat. Lower to medium low heat and continue to fry until the meat looks very very golden.
3. Flip the belly over, skin side down now. Press so that the skin touches the oil in pan. Cover with a lid (find a pot lid that is suitable if ur pan dun have a lid). Let it cook until the skin is all golden brown and crispy. Remove the lid and you may need to press down certain parts to get golden.
4. Use a pair of tongs, fry each side of the meat until lightly golden.
5. Fry the skin one last time and then let meat cool off before chopping with a sharp knife.