Pork belly, known in Chinese as “five-flower meat” or “three-layered meat,” is a versatile ingredient featured in many recipes on this blog. This foolproof dish can be prepared in just 15 minutes, unlike the more complex twice-cooked pork or pan-fried crispy pork belly, which requires simmering or blanching beforehand. In this recipe, we’ll pan-fry the pork belly directly and season it after it’s beautifully seared.

For best results, it’s recommended to cook small portions at a time using a regular-sized pan. If you’re preparing a larger batch, consider using a bigger pan or roasting in the oven.

Cooking Tips:

• Remove the skin from the pork belly: The skin won’t soften in the short cooking time, but you can save it for making crispy pork rind or adding to soups.
• Be patient while pan-frying: Allow the pork belly to release its oil, which can be saved for stir-fries or noodle soups to prevent greasiness.
• Pair with lettuce wraps: This pan-fried pork belly makes a great filling for lettuce wraps.
• Use as a topping: It can also be used as a delicious topping for noodles.

Step-by-Step Instructions:

1. Slice the pork belly into thin pieces (avoid cutting them too thin to prevent drying out). Remember to remove the skin.
2. Place the pork belly slices in a nonstick pan and fry over medium-low heat until the fat is rendered, about 8-9 minutes. Flip the slices occasionally to prevent burning.
3. Once the fat has rendered, pour out the excess oil and continue frying until the pork belly is well-seared.

Add pepper flakes, salt, light soy sauce, cumin powder, and honey. Mix well, then transfer to a serving dish and sprinkle with additional pepper flakes before serving hot.

Recipe Details: