Wednesday, April 24, 2013
First of all, I would like to thank my reader Ng Shao Wei for giving me this idea. She told me, she tried my roast pork recipe, but pan fried it instead. And so, I'd like to try it out myself too!
I changed a bit of the marinade and removed ingredients that might burn like red fermented beancurd and fresh garlic
Take note that although this method of cooking produces a crispy “roast pork”, but it does not stay crispy as long as those roasted in ovens. Mine stayed crispy for less than 3 hours. My other recipe stays crispy for 8 hours minimum (I roasted at 9am, stayed crispy til dinner)
Now I can just cook a small piece of roast pork for dinner and not need to wash a big oven later ,
I mean the idea
|the skin all dry :)|
Pan Fried Roast Pork
500gm pork belly, skin on, preferably the middle cut from a big piece of belly.
Lower rub (combine)
½ tsp garlic salt
½ tsp 5 spice powder
1/3 tsp salt
¼ tsp white pepper powder
1/2 Tbsp shao xing wine
½ Tbsp salt
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.
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.
Meat must be cool. Let the skin side face down. Use a sharp cleaver. Start with a slight sawing motion to penetrate then cut all the way down firmly until you reach the crispy skin. One hand with cleaver, the other hand hit the blunt side of the cleaver to chop through the crispy skin.