{"id":33331,"date":"2025-01-19T09:34:51","date_gmt":"2025-01-19T01:34:51","guid":{"rendered":"https:\/\/www.chinasichuanfood.com\/?p=33331"},"modified":"2025-02-19T12:45:45","modified_gmt":"2025-02-19T04:45:45","slug":"spicy-sticky-pork-belly","status":"publish","type":"post","link":"https:\/\/www.chinasichuanfood.com\/spicy-sticky-pork-belly\/","title":{"rendered":"Spicy Sticky Pork Belly"},"content":{"rendered":"\n

This is a super simple pan-fried pork belly recipe, but it creates an incredible sticky taste. I love seared pork belly, which has a super-additive sticky, sweet, yet hot taste. <\/p>\n\n\n\n

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Pork belly has a lovely Chinese name: five-flower meat or three-layered meat. You may find many pork belly recipes on my blog. This foolproof recipe can be finished in 15 minutes, unlike the famous twice-cooked pork<\/a> or pan-fried crispy pork belly<\/a>, which requires simmering or blanching the pork belly first. We will cook the pork belly directly by pan-frying and season it after it is well-seared. <\/p>\n\n\n\n

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You can only cook a small portion each time using a small or regular pan like me. For a larger batch, the possible solution is to use a larger pan or you can also use oven to roasting. <\/p>\n\n\n\n

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Cooking Tips:<\/h2>\n\n\n\n
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  • Remove the skin of the pork belly<\/strong> because we can’t cook the skin until soft in such a short time. However, you don’t need to discard it. Store in the fridge, and you can make crispy pork rind or add it to soups. <\/li>\n\n\n\n
  • Be patient when pan-frying the pork belly to release the oil content.<\/strong> Pouring the oil out and saving it for dark leaf stir fry or noodle soup can prevent the pork slices from becoming greasy. <\/li>\n\n\n\n
  • You can match<\/strong> this pan-fried pork belly with lettuce wraps<\/strong>. <\/li>\n\n\n\n
  • You may also use them as the topping for noodles. <\/li>\n<\/ul>\n\n\n\n

    Step-by-step instructions<\/h2>\n\n\n\n
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    • Cut the pork belly into thin slices (don’t be too thin; otherwise, they will dry out after pan-frying). By the way, remember to remove the skins. <\/li>\n\n\n\n
    • Transfer the pork belly slices to a nonstick pan and fry over the middle to slow fire until the oil is released! Don’t throw the oil away; the oil will become lard when cooled. You can save it for noodles, soups, or vegetable stir-fries. This may take around 8-9 minutes. Remember to flip over the pork slices to avoid burning. <\/li>\n\n\n\n
    • Pour the oil out and continue frying until the pork belly is well-seared. <\/li>\n<\/ul>\n\n\n\n
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      Add paper flakes, salt, light soy sauce, cumin powder, and honey. Mix well transfer out, then sprinkle some pepper flakes and serve hot. <\/p>\n\n\n\n

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      Spicy Honey Pan-Fried Pork Belly<\/h2>\n\t\t
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      A easy pan-fired pork belly recipe with a sweet and spicy taste. <\/span><\/div>\n\t\t
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