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Pan Fried "Roast" Pork 煎烧肉- Jolly Belly #2

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 ,
:)

Fantastic.
I mean the idea



the skin all dry :) 


Pan Fried Roast Pork
by WendyinKK 

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

Top rub
½ 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.

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.



Chopping tips
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.



26 lovely notes:

Poh Lin,  April 24, 2013 at 1:47 PM  

Wow....really drooling now even though I just had my lunch.

Looks so crispy.

Jong Belegen Kaas,  April 24, 2013 at 4:18 PM  

want to try this too :)

Anonymous,  April 24, 2013 at 5:11 PM  

This is my most favorite. ..thanks for sharing this recipe.

mui mui April 25, 2013 at 5:45 PM  

Wendy,
This looks so yummy!!
Is the skin crackling while chewing..hehe

mui

Choy Christine April 25, 2013 at 5:51 PM  

Wendy, very true, the most headache is the cleaning the oven after roasting. Yr pan fried looks juicy and appealing too!

Anonymous,  April 26, 2013 at 7:46 PM  

Will try this one day..you know my favorite is pork belly...heehee..thanks for the recipe..
From, Patricia Tan

Poh Lin,  April 29, 2013 at 11:11 AM  

Hi Wendy,

Do you thaw the pork first before cooking? Let it come to room temperature?

Anonymous,  April 30, 2013 at 10:18 AM  

It shoulf sit in fridge or freeze?

dentistvschef April 30, 2013 at 8:30 PM  

it looks so yummy,
but i think the recipe is suits for young piggy, the older will turn out very though and chewy???
don't you think that i'm right???

WendyinKK @ Table for 2..... or more May 3, 2013 at 1:31 AM  

Poh Lin,
It was never frozen. No need to thaw.


Anonymous,
Fridge, not freezer.


dentistvschef,
Nope, this is from an adult pig and we all eat adult pigs here.

lilly,  May 21, 2013 at 11:27 PM  

hmmm....
will the whole house smell , after the cooking?
you know, that type of smell that lingers for a day or two..

WendyinKK @ Table for 2..... or more May 23, 2013 at 12:25 AM  

lilly,
It depends on your kitchen and how the ventilation is done. Mine dissappears almost immediately because I turn on the cooking hood.

summicron,  June 13, 2013 at 12:50 AM  

"3. Let it sit in the fridge for 2-3 days, uncovered."

Can a piece of raw pork stay refridgerated for 2-3 days? My wife always insist raw meat have to be freezed if not used within 24 hours.

WendyinKK @ Table for 2..... or more June 13, 2013 at 11:42 AM  

summicron,
Yes it can, it is salted.
Supermarkets give chilled meats 3 days shelf life, what more if this is heavily salted and spiced

Anonymous,  August 13, 2013 at 8:49 PM  

My dear, long time no see...want to ask that hypermarket can get the garlic salt? Wanna to try this for my parents..heehee...
From Patricia Tan

WendyinKK @ Table for 2..... or more August 14, 2013 at 12:00 AM  

Patricia,
Any hypermart or grocer, find it at the spice section

Anonymous,  June 18, 2015 at 10:51 PM  

Hi Wendy. You have a fantastic blog. Awesome. Just wondering do you need to prick meat and skin before marinate. And also for how long did you actually cook the meat. Thanks . Chloe

WendyinKK June 19, 2015 at 11:05 AM  

Chloe,
I didn't prick the skin.
Frying time depends on how you fry it, as said in the recipe, it can take up to 20 to 30 minutes of slowly frying it.
Just take note of the instructions.

Anonymous,  June 22, 2015 at 3:18 PM  

Hi Wendy, loved your blog. i've tried this pan fried roast pork recipe of yours... truly amazing ! loved it! Thank you !!!
Cheers,
Charlize

Elena,  December 28, 2015 at 8:27 PM  

Hi Wendy. Merry Christmas. May I know if you used coarse salt or fine salt to rub on the skin? Thanks. Elena

WendyinKK January 2, 2016 at 3:47 AM  

Elena,
Nowadays I'm cooking with pink Himalayan salt.
You can use regular salt, not the very fine type, and not the very coarse type.
Around the same grain size as fine granulated sugar.

Elena,  January 2, 2016 at 12:25 PM  

Thanks. Love your blog.

Lynn,  January 5, 2016 at 7:06 PM  

I tried your recipe. But the skin got burnt. could it be my pan?

WendyinKK January 5, 2016 at 11:35 PM  

Lynn,
Few reasons, your heat, your pan, your timing, your visual judgement.
When things start to get burnt, you can see and smell. Then reduce the heat accordingly.

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