Crispy Pork Belly. How to fry pork belly.
Recipe Information
Crispy Pork Belly
Cultural Context
Crispy Pork Belly, a beloved dish in British cuisine, showcases the art of roasting to achieve a perfectly crispy skin and tender meat. Traditionally served during festive occasions, it highlights the appreciation for rich flavors and textures. Its popularity has led to variations across cultures, with each region adding its own twist, making it a global favorite.
pork belly
🥗Healthier: chicken thighs
💰Cheaper: pork shoulder
Chicken thighs provide a leaner option while pork shoulder is more affordable.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a higher smoke point, while vegetable oil is often less expensive.
Cut the pork belly into two pieces, resulting in four pieces total.
Season the pork belly with garlic, black pepper, and oregano, and let it sit overnight.
In a pressure cooker, add enough water to cover the pork belly and add half an onion, 1 bay leaf, 4 cloves, black mustard seed, and 1 teaspoon of salt.
Place the pork belly in the pressure cooker, ensuring it is covered by water.
Bring the water to a gentle boil and let it boil for 1 hour to soften the meat and skin.
After boiling, score the skin of the pork belly with superficial cuts.
Heat oil in a frying pot until hot.
Fry the pork belly pieces two at a time until they are crispy, being careful of splattering oil.
Once fried, let the chicharron cool down before slicing.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Also Known As
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