The Surprising Way To Fry Pork Belly Like Bacon – You Won’t Believe How Easy It Is!
What To Know
- Look for a pork belly slab that is at least 1 inch thick, with a good balance of meat and fat.
- Flip the pork belly over and fry for an additional 10-15 minutes, or until the meat is cooked through.
- Drizzle honey or maple syrup over the fried pork belly and cook for an additional 5 minutes, or until the glaze is caramelized.
Can you fry pork belly like bacon? Absolutely! Pork belly, with its rich flavor and decadent marbling, makes an incredible substitute for traditional bacon. By following a few simple steps, you can fry pork belly to crispy perfection, creating a delightful treat that rivals any store-bought bacon.
Selecting the Right Pork Belly
The key to delicious fried pork belly lies in choosing the right cut. Look for a pork belly slab that is at least 1 inch thick, with a good balance of meat and fat. Avoid any pork belly with excessive skin or sinew.
Scoring the Pork Belly
Scoring the pork belly before frying helps the fat render evenly and prevents the meat from curling up. Use a sharp knife to make shallow, parallel cuts across the surface of the pork belly, about 1/4 inch apart.
Seasoning the Pork Belly
Generously season the pork belly with salt and pepper. You can also add your favorite spices, such as garlic powder, paprika, or cumin. Rub the seasonings into the meat and allow it to rest for at least 30 minutes.
Frying the Pork Belly
Heat a large skillet or griddle over medium-low heat. Add the pork belly to the pan, skin side down. Fry for 10-15 minutes, or until the skin is golden brown and crispy.
Flip the pork belly over and fry for an additional 10-15 minutes, or until the meat is cooked through. The internal temperature should reach 145°F (63°C).
Draining and Cooling the Pork Belly
Transfer the fried pork belly to a paper towel-lined plate to drain off any excess grease. Let the pork belly cool slightly before slicing.
Slicing and Serving the Pork Belly
Slice the fried pork belly into thin strips, about 1/4 inch thick. Serve immediately with your favorite breakfast foods, such as eggs, pancakes, or waffles.
Crispy Pork Belly Variations
Candied Pork Belly: Drizzle honey or maple syrup over the fried pork belly and cook for an additional 5 minutes, or until the glaze is caramelized.
Spicy Pork Belly: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mixture for a spicy kick.
Herb-Infused Pork Belly: Mix fresh herbs, such as rosemary, thyme, or sage, into the seasoning mixture for a flavorful twist.
Storage and Reheating
Store fried pork belly in an airtight container in the refrigerator for up to 3 days. To reheat, simply pan-fry the pork belly over medium heat until warmed through.
What You Need to Know
Q: Can I use frozen pork belly?
A: Yes, you can use frozen pork belly. Thaw it completely before scoring and seasoning.
Q: How do I know when the pork belly is cooked through?
A: Insert a meat thermometer into the thickest part of the meat. The internal temperature should reach 145°F (63°C).
Q: Can I fry pork belly without scoring it?
A: Yes, you can fry pork belly without scoring it. However, scoring helps the fat render more evenly and prevents the meat from curling up.
Q: What is the best way to store fried pork belly?
A: Store fried pork belly in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze fried pork belly?
A: Yes, you can freeze fried pork belly for up to 2 months. Thaw completely before reheating.
Q: What are some creative ways to use fried pork belly?
A: Fried pork belly can be added to salads, sandwiches, tacos, and even sushi.
Q: Can I use other cuts of pork for frying?
A: Yes, you can use other cuts of pork for frying, such as pork shoulder or pork loin. However, pork belly has the best balance of meat and fat for frying.
