Consider mixing the seasoning ingredients together in a separate bowl before adding them to the pan. During cooking, turn the meat occasionally, stir the preparation and scrape the bottom and sides of the pot. Bring to a boil, then reduce to a gentle simmer. Apply the seasonings by hand, and work the salt and pepper into the slits across the skin. To cook, lay the strips on a dry skillet over medium-high heat. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. Place pork chops carefully on the pan. I changed the recipe in that I did not use cilantro. https://www.greatbritishchefs.com/how-to-cook/how-to-cook-pork-belly This fat plays a vital role in creating a crispy skin on the meat, so don't skip these steps. https://theviewfromgreatisland.com/how-to-cook-strip-steak-recipe You should drain the pan before adding in your flavorings. I was looking for a simple recipe that didn't take all day to cook. Using a sharp knife, the skin of the pork belly in a cross-hatch pattern. Also needed 50 minutes to cook dry even though I was very careful not to overdo the water. Best New York Strip Steak Recipe - How to Make NY Strip Steak Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Parsley is used much more in Brazil than cilantro. Barbecued Country Style Pork Ribs, Country Style Pork Ribs With Green Chile Sauce,… I guess Allrecipes figures Latin food must use cilantro. This brief period of high heat will not cook the pork through, nor should you cook the pork belly at this high heat for the entire time. By using our site, you agree to our. In this case, 95% of readers who voted found the article helpful, earning it our reader-approved status. If you're short on time, you don't have to let the pork sit overnight. There’s a better option out there! "I looked all over to find a crispy pork belly recipe that used thin strips, and this one turned out great! And just as others said, watch it closely when it gets 1/2 because it finishes fast. Let the meat bubble away until it’s fork-tender. Scoring the skin will help the fat render as the meat cooks. Use the largest (widest) pan you can find to facilitate the evaporation and cook at just a simmering boil. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/a6\/Cook-Belly-Pork-Step-1.jpg\/v4-460px-Cook-Belly-Pork-Step-1.jpg","bigUrl":"\/images\/thumb\/a\/a6\/Cook-Belly-Pork-Step-1.jpg\/aid6283832-v4-728px-Cook-Belly-Pork-Step-1.jpg","smallWidth":460,"smallHeight":344,"bigWidth":728,"bigHeight":545,"licensing":"