Worcestershire Fried Belly Pork Snack
Pork, Snacks January 21st, 2008
I was cooking Long Bean Rice over the weekend when I had excessive belly pork (or is it pork belly?) to use. So, I fooled around by experimenting with it to see if I could churn out a simple snack with it. Tastes not too bad and my daughter loved it to bits (pun intended). What I did was to chop the belly pork into really small pieces and marinade them primarily with worcestershire sauce. Then, I fried them till golden brown. My next quest is to find a way to tenderise the pork. Any suggestions?
Meanwhile, this is my new recipe called Worcestershire Fried Belly Pork Snack
Ingredients
- Belly pork (chopped into small pieces - smaller than a clove of garlic)
- Oil for shallow frying
Seasoning
- Worcestershire sauce
- Salt
- Sugar
- Black pepper powder
Method
Marinade belly pork bits with a little worcestershire sauce for about 10 minutes.
Heat oil in wok or pan and fry the belly pork bits. When the bits have cooked (but not browned thoroughly yet), add seasoning to taste. Continue frying till golden brown.
Dish up and serve after allowing excess fat / oil to drip.
My Recommended Recipes
- Worcestershire Fried Belly Pork Snack
- Garlic Hoi Sin Chicken
- Stewed Pork Belly in Dark Soya Sauce
- Kong Bak with Ho Hup Pau
- Mui Choy Bak (Mui Choy with Pork Belly)
January 21st, 2008 at 10:28 am
Sorry.. not into belly pork..
January 21st, 2008 at 10:55 am
Ooh, I love pork belly
My mom taught me a trick to tenderize minced pork - use the blunt side of a knife to beat the pork prior to cooking it. I’m not sure if it works for pork belly though..
January 21st, 2008 at 1:39 pm
Hmmm…..If it is beef, you can wash it under cold running water to tenderise it. Else, you can use meat tenderizer from a bottle. Or if you cook the pork first then braised it a little, that should do the trick. Like pot roast, I’ll cook it in a dutch oven, then chuck the whole thing in an oven for 4 hours. That sure tenderise the large cut of chuck.
January 22nd, 2008 at 10:25 am
IceCubeJunkie : Er….what about bacon?
Lynn : I think the belly, whilst sounding soft, is probably harder to tenderise compared to the other parts of pork. The technique of using the blunt side of the knife / cleaver is suitable for pork chops / loin. I do that as well.
Reese : Woah! 4 hours?!?! He! He! This recipe takes less than 30 minutes to prepare and serve
January 24th, 2008 at 2:32 am
looks tasty, will try. By the way can I substitute the sauce with L n P instead of Worcestershire ? thanks for sharing .
January 25th, 2008 at 9:58 am
Sheng : Yes, as a matter of fact, Lee & Perrins is a brand and one of their products is the Worcestershire sauce. Worcestershire sauce is also produced and sold by other manufacturers though I must say, Lee & Perrins is the most famous of the lot over here in Malaysia.
May 20th, 2008 at 9:01 am
Why dont you try using a papaya based tenderizer? according to my friends its still okay
May 23rd, 2008 at 4:12 pm
My mom uses cornflour to tenderize pork, not too much, sprinkle on pork before frying. Let me know if it works for you.
Thanks for sharing your recipes.
God Bless!
May 27th, 2008 at 9:44 am
Anorexia fighter & Ivy : Thanks for the tips.
June 6th, 2008 at 6:14 am
I came across your website while searching for recipe for stew duck (Lor Ark). About the pork belly bites, my family has a different version: saute smashed garlic cloves, add in pork belly bites(preseasoned with some soysauce)and saute until lightly brown on the outside. Add in soy sauce (both dark and regular). Then add in some hot water (not too much) and continue to cook uncovered on med to med-high heat until the the water almost dries out. Check if the pork is tender enough. If not then add bit more hot water and continue to cook. When the pork reach the desired tenderness then keep stirring until the food is a bit dry and more fat come out the meat. Remember this is not a stew dish so don’t expect the meaty part will be tender like pork stew, it just tenderise the lean meat part enough without sacrifice the texture of the fatty part (Oh, I sometimes take off the skin as the skin tastes a bit chewy for my kids– but keep the fatty part– that’s the best)
June 29th, 2008 at 12:38 pm
You could try pressure cooking the pork belly piece with Worchestershire sauce diluted with water or stock and some spices (e.g. garlic, pepper, cinnamon or star anise) till tender and then chop it into pieces for shallow frying till fragrant.
July 4th, 2008 at 11:17 pm
Regina & assamfan : Thanks for sharing your tips with other readers here. I must try them out someday