Roast pork belly

Roast pork belly

Roast pork belly (煎五花肉)

Ingredient

250g pork belly (peeled)
15 ml oyster sauce
15 ml seafood sauce
15 ml cooking wine
1 tablespoon= (15ml)

Steps

1 Refrigerate pork belly for 1 hour. Remove and slice thinly. Roast pork belly
2 Mix 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce and 1 tablespoon cooking wine to make honey marinade. Roast pork belly
3 Cut pork belly slice with marinade, mix well, put into the bag of fresh, put into the refrigerator cold marinate for one night. Roast pork belly
4 When the pan is hot, brush with a thin layer of salad oil. Saute the marinated pork belly slices over medium or low heat until golden brown on both sides. To eat, roll lettuce leaves. Meat and vegetable collocation, fat but not greasy. Roast pork belly

Notice

1. Pork belly to choose a bit fatter, more delicious. Peeling is recommended. You don’t have to peel it. But the meat should be thinly sliced.

2. It is difficult to cut fresh pork belly into even thin slices. It is easier to cut fresh pork belly by freezing it in the refrigerator until it is hard.

3. If you don’t eat right away, you can put it in the freezer. I often put the marinade mix, put it in a plastic bag, and throw it directly into the freezer.

4. pork belly eat more will feel greasy, suggested roll in lettuce to eat together, will not feel greasy mouth.

5.This taste is slightly sweet and is suitable for those who like sweet things.


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