In Australia, we love pork belly roasted with crispy crackling or braised, sliced and stuffed into steamed buns. But pan-frying also leaves it flavourful and moist. Here's a pork belly recipe that's ready in minutes.
750g pork belly, skin and ribs removed
1 tbsp vegetable oil
salt, to season
½ cup finely chopped spring onion (white and green parts)
1 tsp sesame oil
lemon wedges, to serve
With a sharp knife, cut the pork belly into 1cm strips. Heat a heavy frying pan over high heat and add the oil. Season the pork with salt and fry on one side until well browned, about 3 minutes, then turn and fry for another 2 minutes. At this point, the pork should be barely cooked through. Remove from the pan and place on a warm plate. While the pork is resting, add the spring onion to the frying pan and toss for just a minute until it has wilted.
Slice the pork on the diagonal into 5cm pieces, then toss with any resting juices, the wilted spring onion, sesame oil and a little more salt. Serve immediately on a warm plate with lemon wedges on the side.
Get your butcher to remove the skin and bones from your pork belly for you. They might even slice it thinly if you ask nicely.
The "piggy" smell that comes with some pork is known as "boar taint" and comes from male pigs that weren't castrated. If you want to avoid it, buy meat from female pigs. Many butchers, particularly Asian butchers, sell pork from male and female pigs separately.
Looking for the perfect side? See Adam Liaw's miso butter brussels sprouts recipe.