To ensure easy separation of smoked pork belly slices, in case of stickiness due to refrigeration, gently run the non-sharp edge of a knife through each slice in a single direction. It is recommended to remove the meat from the refrigerator approximately 30 minutes prior to usage for optimal results.
When purchasing crispy smoked pork belly slices, it is recommended to select thin cuts and fry them in a pan over low to medium heat. It is important to continuously flip the slices to facilitate the release of fat and prevent excessive shrinkage. Once frying is complete, transfer the cooked meat onto a plate lined with absorbent paper to remove any excess oil.
Fried pork belly produces a highly desirable and deliciously flavored fat. To optimize the utilization of this fat, it is recommended that after frying the meat, one should allow the pan to cool completely. Subsequently, the fat should be strained through a strainer and stored in a glass or porcelain container, refrigerated for later use. Alternatively, should the fat not be utilized, one should allow it to cool before transferring it to a plastic bag, sealing it, and properly disposing of it.
When cooking dishes with smoked pork belly, there is a common concern about excessive splattering of fat. To mitigate this issue, it is recommended to pat dry the meat slices with a paper towel prior to frying. Additionally, it is advised to start frying when the pan is cold and to use medium to low heat. Constantly turning the meat during the frying process will further help reduce the splattering.
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