I have made and shared with your my crispy pork belly. This time around I decided to try and pan fry them as well as in the oven!
I still haven’t bought the hunk of belly, but used the last of the strip pieces we had. The start process of this happened the same but I kept each strip whole instead of cutting into chunks. I seasoned each piece with salt and pepper, and then placed them in water with bay leaves, and salt and white pepper. I brought the pot to a boil and continued for 30 minutes. Once it was done, I placed each strip on a paper towel lined plate to dry and cool. I refrigerated them over night.
I took them out the next day when I got home from work to bring to room temperature. I heated my cast iron with a little bit of oil and preheated my oven to 400. I pan fried a couple in the cast iron until golden and baked the rest for about 30 or so minutes in the oven. Andy said the pan fried looked better and more appetizing, but it tasted about the same compared to the oven baked pieces. They were both delicious and we like them better than the crispy fried version!
Next time, I will buy the hunk of belly and try that!
Live to Eat,