Skillet Caramelized Pork Belly
This skillet caramelized pork belly is a simple, flavorful recipe that is perfect for serving the family. The pork belly is fried in its own fat until well browned, then returned to the skillet with onion, garlic, sugar, whole black peppercorns, soy sauce and barbecue sauce. The result is juicy, deeply caramelized meat with intense flavor and aromatic sautéed onion.
Equipment
- Large skillet For frying the pork belly and caramelizing the meat with the sauces.
- knife For slicing the onion and chopping the garlic.
- cutting board For supporting the ingredients while cutting.
- spoon or spatula For stirring the meat, onion and sauces.
- Serving dish For serving the caramelized pork belly.
Ingredients
- 700 g thinly sliced pork belly
- 1 onion sliced
- 3 cloves chopped garlic
- 1 tablespoon sugar
- 1 tablespoon whole black peppercorns
- 1 tablespoon soy sauce
- 1 tablespoon barbecue sauce
Instructions
- Place the pork belly in a large skillet without adding oil.
- Fry over medium heat, letting the pork belly release its own fat and brown the meat.
- Turn the pieces and stir occasionally so they brown evenly on both sides.
- When the pork belly is well fried and browned, remove it from the skillet and reserve in another container.
- In the same skillet, using the fat and flavor left from the meat, add the sliced onion and chopped garlic.
- Sauté well until the onion softens and the garlic releases its aroma.
- Return the pork belly to the skillet.
- Add the sugar, whole black peppercorns, soy sauce and barbecue sauce.
- Mix everything very well to coat the meat and onion with the seasonings.
- Sauté for about 3 minutes, until the pork belly is well caramelized.
- Turn off the heat and transfer to a serving dish, spreading the onion on top.
- Serve hot as a main dish or a hearty side.
Video
Notes
There is no need to add oil, because pork belly releases enough fat to fry and brown. Stir and turn the meat during cooking so it browns evenly. Avoid adding salt before tasting, because soy sauce and barbecue sauce are already salty. Whole black peppercorns add a bold touch, but you can reduce the amount for a milder flavor. Serve hot with rice, cassava, salad or farofa-style toasted crumbs.
Nutrition
Calories: 640kcalCarbohydrates: 8gProtein: 24gFat: 57gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gCholesterol: 95mgSodium: 520mgPotassium: 430mgFiber: 1gSugar: 6gVitamin A: 80IUVitamin C: 5mgCalcium: 30mgIron: 2mg
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