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Crispy Pork Belly in Plum Sauce

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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

Plum Sauce

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Plum sauce is commonly used in Asian dishes. It is a delicious condiment you can use as a dipping sauce for meats. It is especially good with roasted duck and spring rolls. You can also use it as a marinade or spread it over pancakes.

Ingredients:

3 onions, finely chopped
50g fresh root ginger, finely grated
4 garlic cloves, finely chopped
2.5kg plums, stoned and quartered
1 litre white wine vinegar
250g light soft brown sugar

1 teaspoon sesame oil

1 lemon, juice of, fresh
200 ml light soy sauce
1 cinnamon stick
3 star anise

Chili paste (optional)

Place 300 ml water in a large pan under medium heat. Add plums, ginger, garlic, vinegar, lemon and chili (if desired). Let it boil. Next, lower the heat and simmer for 10-15 minutes or until the plums are soft.

With a sieve, strain the liquid mixture and extract the liquid from the plum pulp. Discard the solids in the sieve.

Pour the strained liquid into a deep sauce pan under medium heat. Stir in the lemon juice, soy sauce and sugar. Cover and let it boil. After, lower the heat and add the cinnamon and star anise. Simmer for 1-2 hours or until it thickens. Remove the cinnamon and star anise and let it cool.

Pour the sauce into sterilized jars or bottles and seal. Store it in a cool dark place for 3 months. If opened, consume within 2 weeks and keep it refrigerated.

Photo Courtesy Of: Hoppo Bumpo (Liesl)