Monday, December 17, 2012

Monday’s Bread Bowl: Crispy Pan Seared Pork

Nibblers to die for

The Mixed Stew crew likes this dish that’s really easy to prepare and cook under 20 minutes.  Pork belly pieces end up seasoned just right with a crispy coating that’s yummy for anyone’s taste buds.  Here’s the recipe:

What you will need:

1 gallon-sized ziploc bag

1-2 lbs pork belly, roughly sliced into 1 inch pieces and then patted dry with paper towel

1 cast-iron skillet

1 pair metal tongs

1 serving plate, covered with a layer of paper towel

1 cup all-purpose flour or cornstarch

2 tspns coarse salt

Sprinkle of black pepper

¼ cup canola oil or Non-stick Cooking Spray

Cooking & Directions:

Combine salt, flour (or cornstarch), and pepper in Ziploc bag.  Mix well by shaking.   Add pork to bag and toss ingredients so that pork pieces become coated in flour mixture.  Heat up greased cast-iron on medium-high heat until hot.  Place first batch of pork pieces into hot fry-pan. Don't put too many pieces in at a time. There needs to be space around each piece so as not to lower the oil temperature too much at once when putting the meat in the pan.  Let pork pieces brown on each side for 5-8 minutes until nicely browned.  Remove fully-cooked pieces to paper towel covered serving plate.  Serve immediately or let them cool down and serve them.      


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