Prepare the horseradish, lemon and mayonnaise. You can buy horseradish in supermarkets or special groceries that carry imported foods.
Combine the ◆ ingredients.
Cut the pork belly into pieces. Sprinkle with salt and pepper and leave to stand for about 15 minutes. Cut into about 4 cm-thick pieces. It takes a long time to cook through if the pieces are too thick.
Put a frying pan over a low heat and add the oil. Add the garlic to flavour the oil.
Once the garlic is golden brown, add the pork belly and place the rosemary sprigs on top (as shown in the photo). Fry over a medium-high heat.
Place the garlic on top of the meat and cover with a lid. Continue to cook slowly. Do not move the meat around until well browned.
Once the meat has changed colour, check to make sure the bottom side has browned, and flip.
The meat should be a nicely golden brown.
Cover with a lid and cook over medium heat.
After 3-4 minutes, pick out one piece and cut with a knife to check if it is done. If the inside is not red anymore, fry the pork pieces with the fat side down over a high heat.
Transfer onto a serving plate once they are crispy golden brown! Serve with the horseradish sauce on the side.
Story Behind this Recipe
I wanted an easy way to fry rich and crispy pork belly.
Do not move the meat around and fry slowly until well browned. You can omit the rosemary. It will still be very delicious with just garlic!