Five Spice Pan Fried Pork Belly
Five Spice Pan Fried Pork Belly

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, five spice pan fried pork belly. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Five Spice Pan Fried Pork Belly is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Five Spice Pan Fried Pork Belly is something that I’ve loved my entire life. They’re nice and they look fantastic.

Sprinkle a generous amount of five spice powder and ground black pepper. Get a back of the spoon and use to pat and spread salt & spices on belly. Put the sliced onion in the middle of the bottom of a roasting pan, not much larger than the meat. Make sure the pork is nice and dry, wipe over with some kitchen paper to remove any moisture.

To begin with this recipe, we must prepare a few ingredients. You can have five spice pan fried pork belly using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Five Spice Pan Fried Pork Belly:
  1. Make ready 3 short slabs of pork belly
  2. Take 9 Tbsp Soy sauce for marinade
  3. Prepare 3 Calamansi for marinade
  4. Prepare 1 tsp Salt & Pepper for marinade
  5. Take 3 Tbsp Cooking oil
  6. Get 1/2 lemon
  7. Get 1/2-1 Tbsp Chinese Five Spice Powder
  8. Make ready To taste salt & pepper

Five Spice Pork Belly is a rich blend of cubed pork braised in a spicy tomato sauce. As well as Chinese flavours like five spice mix and Shaoxing rice wine, there's a Thai influence too. Try Five Spice Pork Belly with coconut rice topped with crispy onions plus lots of stir-fried greens. This five-spice crispy pork belly recipe is one of my favourite ways to cook pork belly.

Steps to make Five Spice Pan Fried Pork Belly:
  1. Prep: a few hours or overnight before cooking. - - Marinate pork belly slabs in soy sauce (enough to change meat color once absorbed) and calamansi (squeeze 1 per slab). - - Set aside in chiller.
  2. Take out chilled marinade of pork. - - Cut a few slits on the fat side to help it remain flat on pan when frying. - - Heat a non-stick pan with cooking oil. Don't put a lot, only 2-3 tbsp, as it's own oil will come out. - - I used a pan big enough to fit all three.
  3. Once hot enough (not too much that it will spit oil), place all 3 pork belly in pan and cover in low-medium heat. - - Let it defrost in pan, let water come out. Cover 7-10 minutes. - - You'll see pork thawed, cooking in its juices and fat still not rendered. This will help tenderize the pork. - - Flip it on the other side, and simmer in juices for another 6-7 minutes, covered
  4. (Side 1) uncover, squeeze lemon on each and sprinkle a pinch of rock salt on each pork and fat area. Sprinkle a generous amount of five spice powder and ground black pepper. - - Get a back of the spoon and use to pat and spread salt & spices on belly. Cover 1 minute. - - Turn bellies on other side (side 2). Increase heat to medium. Add the same to this belly sides- remaining lemon juice, pepper, salt, five spice and spread with back of spoon, then cover. - - Do not flip yet. Let fat render on side 1.
  5. Let fat render on side 1 in pan in medium heat. You will hear popping sounds. Peek after a few minutes, you'll smell the spices. - - See if side 1 on pan has darkened in color before flipping on side 2.
  6. Reduce heat, careful of oil spitting when flipping pork belly to other side. - - Once flipped on side 2, increase heat to medium and cover. Listen for popping sounds, this means the fat is rendering. - - After a few minutes, peek carefully, if darkened in color, remove from heat and let oil drop on a rack before serving. - - Serve with rice, veggies or potatoes. Enjoy.

Try Five Spice Pork Belly with coconut rice topped with crispy onions plus lots of stir-fried greens. This five-spice crispy pork belly recipe is one of my favourite ways to cook pork belly. I've been refining my version of this dish over the last couple of years and I'm happy to say that I'm getting consistently fantastic results. Remove and place pork belly skin side up on a tray. Slice the pork belly into thin approximate ¼ inch slices and set it aside.

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