crispy pork belly

I am not a fan of sweet food, but there are exceptions and this is one of them. The crunchy pork pieces are given more flavour by the tangy plum sauce. This dish is best served with Yang Chow fried rice.

400g pork belly, cut into 1 inch pieces

1 Broccoli head, cut into florets

1 carrot, sliced into strips

3 cloves garlic, crushed

1/2 cup water or vegetable broth

1 tsp Chinese cooking wine or sake

1/4 teaspoons salt

1/2 teaspoons pepper

1 dash sugar

1 large egg white

4 1/2 tablespoons corn flour

2 cups plum sauce

Vegetable oil

2 tablespoons toasted sesame seeds

2 spring onions, chopped

In a bowl, combine the 11/2 teaspoons corn flour, cooking wine, salt, pepper and sugar. Marinate the pork in this mixture for 2 hours or up to overnight.

In a separate bowl, mix the egg and the remaining corn flour to make a thin batter for the pork.

Heat some vegetable oil in a wok or deep fryer. Coat the pork in batter and deep fry until golden brown. Drain the excess oil using paper towels or you can place the fried pork in a strainer.

In a large saucepan, heat 2 tablespoons of vegetable oil. Saute the garlic for 2-3 minutes. Add the carrots and broccoli. Pour in the broth and let it boil. Let it simmer until the liquid evaporates and the vegetables are soft. Stir-fry for another 3-5 minutes. Add the fried pork and the plum sauce. Mix well until the vegetables are coated in sauce.

Transfer to a plate and sprinkle with sesame seeds. Garnish with spring onions and serve with rice.

Photo Courtesy Of: a little tune

Crispy pork belly or lechon kawali is a famous Filipino dish. It is served as an appetizer or a main dish. It is best eaten with plain or garlic rice and pickled papaya (atchara).

For a healthier dish, you may opt to cook it in the oven. After boiling the meat, you can cook it in the oven (220F) for 30-45 minutes or until the skin becomes crisp. In this case, let it stand for 10-15 minutes to let the juices of the meat settle.

Ingredients:

1 1/2 kilos pork belly

3 garlic cloves, crushed

2 laurel leaves (bay leaves)

1 teaspoon peppercorns

Salt

Water, for boiling

Oil (for frying)

Liver sauce:

1 small can liver paste

2 tbsp oil

8 cloves garlic, crushed

2 tbsp finely chopped onions

1 1/2 cups water

1/4 cup vinegar

1 tsp black pepper, ground

1 tsp salt

1/4 cup sugar

1/4 cup fine bread crumbs

Soy-Vinegar sauce:

3 tablespoons soy sauce

5 tablespoons vinegar

1 small onion, minced

1 garlic clove, minced

2 chili peppers (optional)

First, wash the pork belly. Place it in a pot with water, salt, bay leaves and pepper. Boil the meat for 30-45 minutes or until it is soft.

While waiting for the meat, prepare the sauce. To prepare the soy-vinegar sauce, combine the soy sauce, vinegar, minced onions and minced garlic in a bowl and mix well. Add chili if desired. Set aside.

You can also make liver sauce by heating some oil in a small pan over medium low heat. SautÃ© the garlic and onions for 2-3 minutes until the onions become translucent. Add the liver paste and mix well. Pour water gradually while mixing. Stir in the vinegar and sugar. Let it simmer for 2-3 minutes before adding the bread crumbs. Stir the mixture occasionally until the sauce thickens. Set aside.

Once the meat is cooked, pat it dry with paper towels. Deep fry it in hot oil for 10-15 minutes or until it is golden brown or until blisters appear on the skin. Keep the flame at medium-low heat to avoid burning the meat.

Transfer the pork belly to a colander or a plate with table napkins to drain excess oil. Chop it into bite sized pieces and serve with desired dipping sauce.

*For best results, freeze the pork belly overnight and deep fry while it is frozen; no need to thaw. Â Some also say that marinating the meat in lard or cooking oil an hour or 2 before frying makes the skin crispier.

Photo Courtesy Of: gsz

Crispy Pork Belly in Plum Sauce

Crispy Pork Belly