Orleans Pan-fried Pork Belly
Overview
When you're craving for grilled meat, it's also a good idea to fry it instead. I'm a lazy person and don't like overcooking. The pork belly is always roughly sliced and pan-fried, and served with hot sauce and lettuce. To be honest, I think this is also very delicious. There are a lot of barbecue ingredients at home, and the oven is also there, but I never have the courage to bake something to eat. Mainly because it is too troublesome, and cleaning is also troublesome. Simply marinate it with barbecue ingredients and fry it in a non-stick pan. The fried meat tastes great. The taste of the barbecue sauce depends on your preference. I used New Orleans barbecue sauce. The fried pork was salty and slightly spicy. I liked it very much.
Tags
Ingredients
Steps
-
Prepare ingredients and ingredients.
-
Wash the pork belly, peel it and cut into thin slices. If it feels difficult to cut, you can freeze it in the refrigerator until it is semi-hard before cutting. Mix the barbecue ingredients with equal proportions of water. Add the sliced meat and marinate for three to four hours. You can also refrigerate it overnight to make the meat more flavorful. The taste of barbecue ingredients depends on your preference.
-
Use a flat-bottomed non-stick pan, arrange the marinated meat slices in order, fry over low heat until cooked, be sure to turn over.
-
I didn't add any oil, as the fat in the pork belly would be fried out, so the oil is enough. If you don’t have a non-stick pan, just use a little oil! When eating, put lettuce on the plate and sprinkle some white cooked sesame seeds on the fried meat. It is very simple but tastes great.
