# How to Pan-Fry Pork Belly

![Pan-Fried Pork Belly](./香煎五花肉.jpg)

Pan-fried pork belly is a simple and easy-to-prepare dish. The pork belly is rich and fatty without being greasy, while the lettuce leaves are crisp, fresh, and healthy. With a little bit of cooking experience, you can complete this dish in about half an hour.

Estimated Cooking Difficulty: ★★★

## Essential Ingredients and Tools

- Pork belly strips (recommended dimensions: 20cm x 6cm x 5cm)
- Lettuce
- Soy sauce, salt, MSG, cooking wine, ginger, garlic, oil, doubanjiang (fermented broad bean paste)

## Calculation

Before each preparation, determine how many servings you plan to make. One serving is sufficient for one person.

Per serving:

- Pork belly strips (recommended dimensions: 20cm x 6cm x 5cm)
- One head of lettuce
- Cooking oil: 5ml

## Instructions

- Slice the pork belly strips along the long edge into pieces 1mm–1.5mm thick. Set aside.
- Place the sliced pork belly in a bowl. Add 8g soy sauce, 1g salt, 1g MSG, 10g cooking wine, two slices of ginger, and two smashed garlic cloves. Marinate for 10 minutes.
- Pull the lettuce leaves off by hand, wash them thoroughly, and set aside.
- Heat a pan and pour in 5ml of cooking oil. Once the oil begins to lightly smoke, add the pork belly. Pan-fry one side until golden brown and crispy, then flip and repeat on the other side.
- Remove the pork belly from the pan and plate it.
- Spread doubanjiang on the lettuce leaves, wrap the pork belly inside, and serve.

## Additional Notes

- Be careful of hot oil splatters while cooking.

If you encounter any issues or have suggestions for improvement after following this guide, please submit an Issue or Pull request.