Title: Another Way to Eat Pork: Salt-Fried Pork | Serious Eats
Headings: Another Way to Eat Pork: Salt-Fried Pork
Another Way to Eat Pork: Salt-Fried Pork
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Get the Recipe

Content: Twice-cooked pork is thusly named because the belly is parboiled before being stir-fried, whereas the cooking for salt-fried pork is done in one fell swoop. Don't get me wrong—I love twice-cooked pork, the way the slices of pork belly have that melt-in-your-mouth quality due to their being parboiled. But salt-fried pork is somehow more fun...as in, it's so much fun to chew! This is due mostly to the rind of the belly, which, when sliced as thinly as you can get it, crisps up in the oil, retaining a sort of toothsome texture. Now how to get your slices that thin? Stick the belly in the freezer for an hour or two, then slice, like so: Take those extra-thin slices, and stir-fry in the wok until much of the fat has rendered. Then you add, in quick succession: fermented black beans, chili bean paste, soy sauce, sugar. Bada-bing, bada-boom.