Cooking the surface of a piece of meat at a high temperature until browned gives it an attractive colour and deeper flavour.
-Heat a little oil in a casserole or pan over a very high heat.
-When the oil is smoking, add the meat in batches and fry for 2-3 minutes, or until browned.
-Turn the pieces of meat over, using tongs, and cook for a further 1-2 minutes, or until crisp and golden-brown all over.
-Remove the meat from the pan and set aside on a warm plate.
-Repeat the process with the remaining batches of meat.
Red-cooked pork belly
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
