Pan-fried pork belly

Overview

How to cook Pan-fried pork belly at home

Cut the pork belly into small pieces, add ginger slices and lemon slices, pour in two spoons of rice wine, and cook until soft enough to be inserted with chopsticks. Ginger slices and lemon slices remove the fishy smell of the meat and enhance the freshness.
Slice the meat, mainly for frying some green peppers, so I leave a little lean meat and cut it into slices.
Pour it into a dry pan without adding oil, and fry until the pork belly turns yellow and the fat is boiled out. Add the ginger slices and peppercorns, and finally sprinkle in salt.
Place it on a plate with kitchen paper and pour out the fried pork belly. The paper is used to absorb oil. You can also sprinkle in chili powder to suit your taste. Crackling and crispy.