Crunchy pork belly with garlic
Pane-Bistecca
Crunchy pork belly with garlic is cooked the way my mom often made it, so it’s actually typically Italian. Pork belly is a bacon-like meat, very marbled, but very tasty. In Switzerland, this meat is often served in a Bernese platter, together with sausages, potatoes and sauerkraut.
But it gets the most attention in Asia. The Chinese are artists when it comes to pork belly, the Filipinos could serve it up every day, usually deep-fried, and I have to say, they really can! It tastes very good!
Mine is not Asian style, here you will find a Chinese one.
But it gets the most attention in Asia. The Chinese are artists when it comes to pork belly, the Filipinos could serve it up every day, usually deep-fried, and I have to say, they really can! It tastes very good!
Mine is not Asian style, here you will find a Chinese one.
Ingredients
2 Slices Pork Belly
8 Garlic cloves
some Oil
Salt
Pepper
Mustard Seeds
Rosemary
Chili flakes
Italian Herbs
Cumin Powder
Dry Rub
Instructions
1
Step 1
Rub the meat on all sides with the spice mixture. Slice the garlic cloves.
2
Step 2
Heat the oil and fry the pork belly slices on both sides. Turn the heat down and add the garlic cloves.
3
Step 3
Now cook the pancetta slices over a low heat, turning several times. Depending on the thickness of the slices, this can take up to an hour. Mine took about 40 minutes.
Notes
I served it with eggplants and mushrooms fried in oil and seasoned with herbs.
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