Cómo preparar la mejor carne: consejos de un carnicero

Ingredients

• 500 g Pork Belly (cut into bite‑size pieces)
• 1 medium Onion (cut into thin strips)
• 3 cloves Garlic (minced)
• 1 tbsp Granulated Sugar (white granulated)
• 1 tbsp Soy Sauce (regular or low‑sodium)
• 1 tbsp Barbecue Sauce (thick, sweet style)
• 1 tbsp Black Peppercorns (whole, lightly crushed)

Instructions

1. Prepare Ingredients

   Trim the pork belly if needed and cut into bite‑size pieces. Slice the onion into thin strips and mince the garlic.

   Time: PT5M

2. Render Pork Fat

   Heat the skillet over medium‑high heat. Add the pork pieces directly to the dry pan and fry, turning occasionally, until the fat has rendered and the pork is golden brown on all sides.

   Time: PT10M

   Temperature: medium‑high heat

3. Remove Pork

   Transfer the cooked pork to a bowl, leaving the rendered fat in the skillet.

   Time: PT2M

4. Sauté Onion and Garlic

   In the same skillet, add the onion strips and minced garlic. Stir‑fry in the pork fat until the onion is softened and the garlic fragrant.

   Time: PT5M

   Temperature: medium‑high heat

5. Add Seasonings

   Return the pork to the skillet. Add 1 tbsp sugar, 1 tbsp soy sauce, 1 tbsp barbecue sauce, and 1 tbsp crushed black peppercorns. Stir well to coat everything evenly.

   Time: PT2M

   Temperature: medium‑high heat

6. Finish Cooking

   Continue to stir‑fry the mixture for about 3 minutes, allowing the glaze to caramelize slightly and the flavors to meld.

   Time: PT3M

   Temperature: medium‑high heat

7. Serve

   Transfer the pork and sauce to a serving dish. Serve hot, optionally garnished with extra sliced onion or fresh cilantro.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

25g

Fiber

1g