Marinated Pork Belly

04aPorkBellyPlatebfLOPork belly, sliced, then stashed overnight in a simple marinade and pan fried is, let us face it, a very good thing. A 12 ounce slab o’ belly, fully pre-cooked to cut out several hours of tedious boiling/braising, for a bit less than $7 is even better.

This particular bit o’ belly was gonna be served alongside some red peppers that had been stuffed with sautéed cabbage, then roasted in an artichoke tomato sauce, so I was kinda keeping that in mind when I put this all together…

•1/2 cup veggie oil
•1 tsp honey
•2 tbsp Worcestershire sauce
•2 tbsp soy sauce
•2 tbsp sherry peppers sauce
•1/2 tsp dried Rosemary
•1 tsp Aleppo pepper
•12 oz fully cooked pork belly, sliced

03aPorkBellySkilletbfLOWhisk the oil together with the honey, Worcestershire, soy, and sherry peppers sauce together with the rosemary and Aleppo pepper, then pour over the sliced pork belly in a gallon-sized zipper bag and stash in the fridge for a few hours or (always best) overnight, flipping the bag when you think to.

03bPorkBellyTurnbfLOWhen ready to cook, remove the belly from the marinade and warm large non-stick pan (I used my Scanpan from Sur la Table, it was worth every penny) over medium high heat until water sprinkled on the surface sizzles.

Arrange the pork belly slices in a single layer in the pan and cook for four to six minutes, until nicely browned and a bit crispy.

Turn the slices over and cook for another four to six minutes, until the second side is nicely browned and crispy in places.

That’s all there is to it!

I have a few more ideas for marinades, but this’ll do for now; and, as long as Trader Joe’s keeps stocking pork belly in their fresh food cases, I’ll be picking up a box or three each time I visit.

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