Family Recipe 02 - Pan-Fried Pork Belly

Ingredients: Pork Belly, Soy Sauce, Rice Wine Instructions: 1. Cut pork belly into mahjong tile-sized pieces, wash with water, and drain. 2. Heat a pan with a very small amount of oil, just enough to coat with a paper towel. Add the pork belly and pan-fry over low heat. 3. The pork belly will release its own fat, so don't worry if the oil increases. Continue to pan-fry over low heat, using its own rendered fat until golden brown and crispy. Pour out excess oil. 4. Turn up the heat to high, splash in rice wine to remove any gamey smell, then add soy sauce for color and flavor. The skin of the pork belly will become very crispy after frying. If you have sensitive teeth, you can remove the skin before cooking. The rendered pork fat can be used to stir-fry vegetables or rice for extra flavor if you don't mind the slight gamey smell (since aromatics like ginger and scallions weren't used).