How to make
The pork belly is one of the tastiest meats and hardly needs marinating. It is enough that the meat is fresh, with a thin skin, which becomes crispy when roasted and the fat on them keeps them juicy.
It is usually sold sliced like bacon', but if the piece of meat is whole, it is sliced into 30°F (1.5 cm) thick pieces.
The meat is not pounded, but lightly pressed with the hands.
Most roasted pork belly recipes have various marinades, but as I mentioned at the beginning, there's nothing better than natural pan-grilled or grilled meat.
The grill pan is heated up nicely.
Place the sliced pork belly in it.
Turn, once the pan-grilled meat is cooked on one side and has browned.
After the pork belly is ready, take it out and place it in a baking pan and only then are they salted and sprinkled with freshly ground black pepper.
Attention! The meat is not salted beforehand, because the salt makes it tougher.
The Pan-Grilled Roasted Pork Belly is served with optional garnishes, but the lemon slices are a must.
Enjoy your meal!
