"Crispy Fried Pork Belly with Zesty Onion and Parsley Salad offers a tantalizing fusion of succulent, golden-brown pork belly cubes with a vibrant, lemon-kissed salad for a harmonious burst of contrasting textures and flavors."
Crispy Fried Pork Belly with Zesty Onion and Parsley Salad
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Prep time: 15mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
For the Crispy Fried Pork Belly:
- 1 pound cut into cubes pork belly
- 1 cup all-purpose flour
- for frying vegetable oil
- to taste salt and ground black pepper
ingredients
For the Zesty Onion and Parsley Salad:
- 1 medium thinly sliced purple onion
- 1/4 cup freshly chopped parsley
- 2 cloves of minced garlic
- 3 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- to taste salt and ground black pepper
Method
Step 1
Prepare the Crispy Fried Pork Belly: Pork Belly: In a deep fryer or a large, deep skillet, heat the vegetable oil to 350°F (175°C). Season the pork belly cubes with salt and ground black pepper to taste. Place the all-purpose flour in a shallow bowl or plate. Roll each pork belly cube in the flour until it’s evenly coated. Carefully add the flour-dusted pork belly cubes to the hot oil, and fry until they become crispy and golden brown, which should take about 8-10 minutes. Be cautious when frying to avoid oil splatters. Once the pork belly cubes are crispy and browned, use a slotted spoon to remove them from the hot oil. Place them on a paper towel-lined plate to drain excess oil.
Step 2
Prepare the Zesty Onion and Parsley Salad: In a bowl, combine the thinly sliced purple onion, chopped parsley, minced garlic, extra virgin olive oil, and the lemon juice. Toss the ingredients together until well combined. Season the salad with salt and ground black pepper to taste. Adjust the seasoning, lemon juice, or extra virgin olive oil as needed to achieve your desired flavor.
Step 3
Assemble: Arrange the crispy fried pork belly cubes on a serving platter. Spoon the Zesty Onion and Parsley Salad over the crispy pork belly cubes, ensuring an even distribution. Serve immediately while the pork belly is hot and the salad is fresh.