Pork Belly, for most Asians, is the most tender and delicious part of the pig. When cooked right, it becomes some sort of “melts in your mouth meat-chocolate with crispy goodness” that will surely stimulate your senses. There are various techniques on how to achieve this state of “Pork Haven” but only a few actually work. In Asian countries, most households do not have ovens. We solely rely on stove-tops for our cooking needs and this might alienate our Western friends.
Western techniques taught us that to achieve “Pork Haven” status, we need to brown the meat, crisp the skin then shove it in the oven. Most Asians do otherwise.
For me, the most effective way of cooking pork belly is by way of “Deep Frying/Frying”. It might sound simple but as always there will be a certain difficulty towards the end. Let us begin: Continue reading
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