Pan-fried Marinated Pork Belly with Fresh Pickle Topping

Steps

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1. 1
   Rinse and pat the pork belly dry with paper towels.
   ▶ ≈0:08
2. 2
   Prepare the marinade by mixing soy sauce, banana ketchup, oyster sauce, lemon juice, liquid smoke, brown sugar, minced garlic, black pepper and salt until well combined.
   ▶ ≈0:22
3. 3
   Place the pork belly in the marinade and let it marinate for at least one hour, preferably overnight. Cover and refrigerate.
   ▶ ≈1:02
4. 4
   Separate the pork from the marinade. Heat oil in a pan and fry the pork belly until one side is golden brown, then flip and fry the other side until golden.
   ▶ ≈1:22
5. 5
   Set the cooked pork aside and repeat the frying process with any remaining pork until all batches are cooked.
   ▶ ≈1:58
6. 6
   Return all the cooked pork to the pan, add the strained marinade and lemon-lime soda. Reduce heat to low and simmer, turning the pork occasionally, until the sauce becomes thick and glossy.
   ▶ ≈2:24
7. 7
   Let the pork cool slightly, then slice into pieces.
   ▶ ≈3:06
8. 8
   Prepare the fresh pickle topping by combining white vinegar, pickled radish, tomato, red onion, chili, and season with salt and black pepper.
   ▶ ≈3:43
9. 9
   Toss the pickle mixture together and serve over the sliced pork belly.
   ▶ ≈4:12