Pan-Fried Crispy Pork Belly

A tasty, filling and very aromatic snack. Fried lard in a frying pan, especially with a meat layer, always turns out very appetizing. But it is better to serve it hot. So it is full of taste and aroma. As the dish cools down, it loses its taste. Any vegetables can be served as a side dish.
cook time: 20 min
Isla Thatcher
Pan-Fried Crispy Pork Belly

Nutrition Facts (per serving)

148
Calories
8g
Fat
3g
Carbs
15g
Protein

Ingredients (4 portions)

Basic:

Onion 2 pc
Salt to taste
Vegetable oil 20 g
Dry spices to taste
Pork belly (lard with meat layer) 400 g

Recipe instructions

Step 1

Step 1
How to fry lard in a frying pan? Prepare the necessary ingredients. For frying, you can use pure lard, but I prefer lard with a meat layer. Navigate according to your taste. To make the dish tender and soft, choose the brisket of a young pig. In order to be able to cut the lard into thin slices, it needs to be frozen a little. Peel the onion and rinse in cold running water.

Step 2

Step 2
Cut the lard with the layer into pieces and place in a well-heated frying pan with the addition of a small amount of vegetable oil.

Step 3

Step 3
Fry the lard over high heat on both sides until golden brown.

Step 4

Step 4
While the lard is frying, cut the onion into half rings or slightly smaller. There is no need to grind it too much.

Step 5

Step 5
Add chopped onion to the pan with the meat and stir.

Step 6

Step 6
Reduce the heat and fry everything together for 5-7 minutes. During this time, the onion will become softer and slightly golden. If the lard is still too hard, cover the pan with a lid and cook over low heat for another 10 minutes.

Step 7

Step 7
Place the finished fried lard with onions on plates and serve hot. Potato dishes, such as mashed potatoes, are perfect as a side dish. You can also fry lard on the grill. Bon appetit!

Additional rubrics

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