Pan-fried pork belly
Overview
I once said in a food diary that every dish is a story. I'm not talking about the origin or historical allusion of a certain dish, but about everyone's state of mind when cooking, the people and things they encounter. I have always thought so. Or, a certain delicacy will remind you of someone or something. Or, it may make you unintentionally go back to the past in a trance. The passing years are like water, and the years are quiet and peaceful. ——————The dividing line that has nothing to do with pictures and texts————————
Tags
Ingredients
Steps
-
Peel the pork belly and cut into evenly thick slices.
-
Mix cumin, chili powder and salt according to your taste and set aside. (Of course, if you don’t like cumin, you can also make your own sauce for dipping, or other ingredients such as pepper, mustard, etc.)
-
Heat a pan, then add pork belly piece by piece and fry until one side is slightly brown and oily.
-
Flip and fry the other side until brown and oily.
-
Sprinkle in the mixed seasoning and enjoy, sandwiched between steamed buns or wraps.
