Another super easy LCHF recipes you can try at home. Since I stock a lot of pork belly in my kitchen since my LCHF diet, I’ve been experimenting on recipes with pork belly. And this one is one of my favorites and super easy to try which I’d like to share with all of you.
What you need?
180 grams thinly sliced pork belly
5-6 cloves of garlic (depends on your liking)
1 tablespoon olive oil (if you use fry pan)
Salt and Pepper for seasonings
1 tablespoon of cream cheese
180 grams of kimchi
How to make it?
I started by seasoning the thinly sliced pork belly with sprinkles of salt and grounded black pepper. I put it in the kitchen for 40 minutes before starts to cook.
Then it will depends on whether you use an air fryer or a fry pan. Using a fry pan, you’ll just need to pour a table spoon of olive oil inside the fry pan, wait until it becomes hot (when you move the fry pan around and the olive oil run smoothly around the surface means it is hot enough), then you can put in the thinly sliced pork belly using tongs and leave it there for few minutes. Wait until the pork meat color started to change, then you can flip the pork belly around using the tongs and wait for another few minutes. Keep doing this several time until the pork belly turned dark brownish. Once the pork belly turned dark brownish, place it on a plate. With the oil left on the fry pan (there will be a whole lot of oil left, since the pork belly also produce a lot of oil while it is being fried), put in the kimchi and garlic and fried it until the kimchi’s color get darker and the garlic become soft.
P.S. : If you don’t like kimchi, you can just fried the garlic and exchange the kimchi with tossed salad.
Meanwhile, if you’re using an air fryer. Put a layer of thinly sliced pork belly, then topped it with thinly sliced garlic and topped it again with thinly sliced pork belly, keep doing it all the way. And, remember to put attention on the “maximum” line of your air fryer. Otherwise it’ll get burned when you cook it. Then set your air fryer to 180°C or 356°F, and fry it for 5 minutes. After 5 minutes, when you took out the container, you’ll see that only the top part of the pork belly will turn brownish, while the one below will either turn white, or still slightly reddish. So you have to shake it well, or you can do it the way I did, which is put the white color and slightly reddish pork on top, and put the rest below and repeat the step, put it in for another 5 minutes. You’ll have to repeat this step for 4-5 times before the pork belly will get fried evenly and you’ll get a crispy bacon out of the thinly sliced pork belly. For the air fryer pork belly, I didn’t fried the kimchi, because the bacon resulting from the air fryer will be crispier and dryer compare to those came out of a fry pan, so for me the slightly wet not fried kimchi works better for the air fryer pork belly.
How to serve?
If you dislike kimchi, you can just exchange it with tossed salads or any greens salad to your choice. I do the plating separately, since I put the crispy bacon along with the cream cheese. It’ll gives you a richer taste to your crispy pork belly and when you take a bite of it along with a spoon of kimchi then it’ll taste real good as it gives you salty and spicy and creamy taste at the same time.