How to Cook Buttered Fried Pork Belly
A delicious and easy-to-make recipe for buttered fried pork belly, with the combination of succulent marinated pork with butter, sweet chili sauce and fresh bell peppers.
Servings: 4 servings
Calories: 585kcal
Ingredients
- 1/2 kilo pork belly sliced
- 1/2 Tbsp. black pepper
- 1 Tbsp. garlic powder
- 1 Tbsp. patis or fish sauce
- 3 Tbsp. butter
- 1 tsp. salt
- 5 Tbsp. sweet chili sauce
- 1 pc small bell pepper minced
- 1 Tbsp. spring onion chopped
- 6 pcs calamansi extract the juice
- cooking oil for frying
- 1 cup flour
Instructions
How to Cook Buttered Fried Pork Belly
- If the pork belly you bought is half an inch thick and sliced into strips, slice the pork belly strips into 2 inch wide.
- Put in a bowl and add patis, calamansi juice, black pepper powder, garlic powder and salt.
- Mix all the ingredients and massage the pork belly to coat it with the ingredients. Marinate for 30 minutes.
- Before frying, add flour and mix to coat each of the pork belly slices.
- Heat cooking oil in a frying pan about 1 cup then fry the pork belly until golden brown.
- When cooked, remove from pan and transfer to a bowl or plate lined with paper towels.
- In an empty pan, heat 1 tablespoon of oil and add butter. Stir until the butter is melted.
- Add sweet chili sauce and bell pepper. Stir again until sweet chili sauce is well mixed with the butter.
- Add the fried pork belly and toss until coated with the sauce. Sprinkle with spring onion as garnishing then serve hot.
Notes
Cooking Tips for Butered Fried Pork Belly:
- Choose the right cut of pork belly: When selecting pork belly for buttered fried pork belly, aim for a cut with a good balance of meat and fat, around 20 percent fat, to ensure a juicy and flavorful result.
- Properly marinate the pork belly: Take the time to marinate the pork belly in a mixture of patis, calamansi juice, black pepper powder, garlic powder, and salt for at least 30 minutes. This allows the meat to absorb the flavors and enhances its taste.
- Coat the pork belly evenly with flour: Before frying the pork belly, ensure each slice is coated evenly with flour. This helps to create a crispy and golden brown exterior, adding texture to the dish.