Fried pork belly

13/01/2022
3 min read
Featured Image

The following recipe is loaded with everything your hungry stomach can desire, and most of it can be prepared simultaneously, so instead of spending 4-5 hours in the kitchen, you spend 2 hours tops (preparation included).

Let’s start with kale. You can probably buy one at your local market. Pick the leaves, wash them, add them to a deep bowl, cover them with water (all achievable in 10 minutes) and cook them slowly for an hour or two (depending on how thick are the leaves). While it’s cooking, you can divert your attention to the pork and potatoes. Once it’s cooked (should be soft), remove the water, add a bit of olive oil and salt and fry it for a couple of minutes (stir a couple of times).

For the next section, you’ll need some pork belly and lard, both of which can be bought at your local butcher’s shop. Slice the belly into slices approximately 2 cm thick and add a bit of salt. Heat the pan over a small flame, add a teaspoon of lard and once the fat is liquid, add the slices of meat. You can close the pan and cook the meat for a bit or you can just leave it open, depending on how fast you want to prepare it. I usually close the pan with a glass top so the meat is slowly cooked and fried in the end. The meat is cooked and fried for approximately 45 minutes, and all you have to do is turn it from time to time so each side is equally fried.

WARNING for all those who close the pan with a top: If you close the pan with a glass/steel top, be aware of condensation. As soon as you lift the top, the water will fall into the heated fat and start splashing. That’s why I always use the smallest flame possible and lift the top just enough to get the elongated fork in to turn the meat, and as far away from me as possible. It’s inevitable that there will be some splashing, but safety’s first.

The potatoes can be prepared at the same time as the rest in a separate pan, or after the meat is done in the same pan. I usually remove the meat and add the potatoes to reuse the heated fat and aromas that are already in the pan. The potatoes have to be stirred from time to time to avoid having them stuck to the pan. Some of them will inevitably get stuck, but don’t worry about it. It mostly depends on how you cut them and how often do you stir them. I usually cut them into small cubes and stir them every couple of minutes.