Salted Pork Belly – simplified version. A very simple recipe. I like to make this sometimes and it taste extremely good but as it does takes little bit of patience but for something so simple to make it tastes quite satisfying as an accompaniment to a good shot of whisky or brandy or beer or even all of the above. kekekekekeke
When I make this dish I always add some pork without fat because my husband do not eat fats. Actually I want to make The Hakka Styled Pork Belly with Szechuan Peppercorns and 5 spice but I am out of Szechuan Peppercorns so this is a ‘simplified version – Salted Pork Belly.
I actually love to eat this just wrapped with fresh lettuce. You can stuff them into soft buns but that’s carbohydrates though.
- 600 g Pork belly or more
- 2 tbsp Smoked Coarse salt
- 2 tbsp Rice Wine
- 1 tbsp Ginger grated
- 1 tbsp Garlic grated
- 1 bunch Spring Onions cut
- few twist of grated fresh pepper
- 1 cup oil
- Clean the pork belly and then boil in cold water. Bring to boil for 30 minutes till cooked.
- Remove and drained the pork belly. You can dry with kitchen towels. (I used the pork stock to boil congee or you can freeze the stock for making sauces another time)
- Rub the pork belly with rice wine and salt
- Place into a container and add the ginger, garlic, spring onions and fresh;y grated pepper. Use a tightly sealed container. Place in the fridge for at least 48 hours.
- To Serve
- Heat a cup of oil on medium heat.
- Remove the pork belly an hour before you wish to fry. Drain and dry them before pan frying to crispy in your wok. Chop and serve. Garnish with anything of your choice.