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39 lines
1.7 KiB
Markdown
39 lines
1.7 KiB
Markdown
# How to Pan-Fry Pork Belly
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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.
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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- Pork belly strips (recommended dimensions: 20cm x 6cm x 5cm)
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- Lettuce
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- Soy sauce, salt, MSG, cooking wine, ginger, garlic, oil, doubanjiang (fermented broad bean paste)
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## Calculation
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Before each preparation, determine how many servings you plan to make. One serving is sufficient for one person.
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Per serving:
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- Pork belly strips (recommended dimensions: 20cm x 6cm x 5cm)
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- One head of lettuce
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- Cooking oil: 5ml
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## Instructions
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- Slice the pork belly strips along the long edge into pieces 1mm–1.5mm thick. Set aside.
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- 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.
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- Pull the lettuce leaves off by hand, wash them thoroughly, and set aside.
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- 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.
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- Remove the pork belly from the pan and plate it.
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- Spread doubanjiang on the lettuce leaves, wrap the pork belly inside, and serve.
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## Additional Notes
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- Be careful of hot oil splatters while cooking.
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If you encounter any issues or have suggestions for improvement after following this guide, please submit an Issue or Pull request.
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