so look for fresh pork belly that has 50 percent firm, pink meat to 50 percent cream-colored fat. By using chef Parente's method, you'll be sure to make a memorable, succulent yet crisp-skinned ...

Transfer the cleaned pork belly to a medium bowl and marinate it with fish sauce, salt, sugar, ground black pepper, bouillon ...

Drain the pork belly and set to one side. Boil a fresh saucepan of water. Add the bell pepper, baby corn, and snow peas, and ...

Succulent pork coated in a rich, sticky glaze. Serve with rice and stir-fried pak choi, or piled into bread rolls with fresh mint, coriander and chilli. Put all the belly strips into a slow cooker ...

Heat the oil in a pan and sauté the remaining ginger and spring onion with the pork belly until the meat is golden brown. Add rock sugar to taste, 1 star anise and 2 bay leaves. Cover the pan ...

This guide will walk you through the steps on how to fry pork meat perfectly, along with helpful tips and variations to ...

Discard the lovage. Melt the lard in a large heavy frying pan over medium-high heat and fry the pork for 8–10 minutes on each side, remove from the heat. Meanwhile, melt the butter in a saucepan ...

The chefs there had hand-chopped the meat, which makes the texture so much better than pork that's ground in a mincer, and they also used a fatty cut (I use skinless pork belly). Hand-mincing ...