Deep Fry Pork Belly Roll Recipe at Eleanor Morrow blog

Deep Fry Pork Belly Roll Recipe. This will keep for 5 days in the fridge. Using paper towels, pat down surfaces of meat to completely. Using kitchen twine, tie on three to four places to secure shape. Heat a large pot or deep fryer filled with vegetable oil to 375°f (190°c). Refrigerate, uncovered, overnight to chill. Carefully place the breaded pork pieces into the hot oil, ensuring not to overcrowd the pot. Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Heat a pot of water until boiling, then add. Transfer pork belly to a plate, drizzle with olive oil, and season with pepper. Cook until browned on all sides and heated through, 5 to 10 minutes. Fry the pork in batches if necessary to. Deep frying the pork belly.

Crispy Pork Belly Roll YouTube
from www.youtube.com

Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Using paper towels, pat down surfaces of meat to completely. Refrigerate, uncovered, overnight to chill. Fry the pork in batches if necessary to. Cook until browned on all sides and heated through, 5 to 10 minutes. Heat a large pot or deep fryer filled with vegetable oil to 375°f (190°c). This will keep for 5 days in the fridge. Carefully place the breaded pork pieces into the hot oil, ensuring not to overcrowd the pot. Using kitchen twine, tie on three to four places to secure shape. Deep frying the pork belly.

Crispy Pork Belly Roll YouTube

Deep Fry Pork Belly Roll Recipe Carefully place the breaded pork pieces into the hot oil, ensuring not to overcrowd the pot. Deep frying the pork belly. Heat a large pot or deep fryer filled with vegetable oil to 375°f (190°c). Using kitchen twine, tie on three to four places to secure shape. Using paper towels, pat down surfaces of meat to completely. Transfer pork belly to a plate, drizzle with olive oil, and season with pepper. Fry the pork in batches if necessary to. Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Cook until browned on all sides and heated through, 5 to 10 minutes. Carefully place the breaded pork pieces into the hot oil, ensuring not to overcrowd the pot. Refrigerate, uncovered, overnight to chill. Heat a pot of water until boiling, then add. This will keep for 5 days in the fridge.

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