- 1 kg pork belly with skin, whole
- 2 liters water for boiling
- Oil
- Water for sprinkling
What to Do:
- Boil pork belly and onion in a stockpot then lower heat to medium and simmer for until pork is just tender. (Not too soft; it won’t be crisp when fried). Drain pork. Pat with paper towels until very dry.
- Heat oil in a large frying pan until very hot. Carefully put pork belly in the hot oil, skin side down. The oil will spatter so be sure to have a cover handy. Reduce heat to medium. Cook pork until skin is almost brown.
- Turn pork over, so skin is up. Brown other side of pork. Sprinkle some water on the skin of the pork to make blisters form on the pork skin and make it crispy. Turn pork over so skin is down again. Continue cooking until skin is golden brown. Remove from pan and drain on paper towels. Slice and serve.
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