Monday, 22 August 2016

Pan Fried Pork Belly

If you don't want to spend a week curing the meat then you can marinade the meat in a mixture of vinegar and soy sauce overnight, but it doesn't give quite the same effect or flavour


  • 600g slab of cured pork belly, sliced into 1cm slices
  • 2 tbsp sunflower oil
  • 2 tbsp tomato ketchup
  • 2 tbsp sweet chilli sauce
  • 2 tbsp light soy sauce
  • 2 spring onions, washed and thinly sliced


  1. Heat the oil in a frying pan over a medium heat.
  2. Cook the slices of pork belly for about 10 minutes on each side: you want to develop a nice colour so you might need to press them down with the back of a fish slice after a few minutes in the pan.
  3. While the pork belly is cooking, mix the ketchup, chilli sauce and soy sauce in a bowl until it's a uniform consistency.
  4. Place the browned pork belly onto a place, sprinkle over the sliced spring onions and then drizzle the sauce over the top.
  5. Serve with plain rice and some green leaves, such as lettice (the crispness of the leaves goes well with the rich belly).

Serves 3.

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