Ease of Preparation: Easy
Yield: 4 servings
2 pounds pork belly- with bone-in
Marinade
- Pinch of salt
- Pinch of white sugar
- 3 tablespoons of light soy sauce – (45ml)
- 3 tablespoons of white vinegar – (45ml)
- 5 tablespoons of salt – (90ml)
- Oil for frying
Paste
- 3 corianders roots, scraped and chopped
- Pinch of salt
- 4 cloves of peeled garlic
- 1 teaspoon of white peppercorn – (5ml)
- 1 roasted and ground star anise
- ½ cup of fish sauce – (125ml)
- 1 tablespoon of oyster sauce – (15ml)
- 2 cups of palm sugar – (500ml)
Method:
First marinade, in a plastic zip lock bag, combine sugar, salt and soy sauce, add washed pork and place in fridge for 2 days.
With out wiping off marinade, remove pork from bag and steam for about 30 minutes or until cooked. Let cool but do not put into fridge. When cooled remove bone from meat and reserve bone for stock, cut meat into 2cm stripes along the grain. Using a fork, prick the skin of the pork belly, and then rub with vinegar and salt, leave to dry for at least overnight, but preferably for 48 hours.
Brush off dried salt, heat oil and deep fry until pork is golden brown. Remove from oil, drain and slice again across the grain.
Using a mini processor, combine coriander roots, salt, garlic, white pepper corns and roasted star anis, whiz until mixture is smooth.
Heat wok, add oil and fry paste until fragrant and golden. Dissolve sugar in fish sauce and oyster sauce, add to wok and when paste is sticky add pork and simmer for a few minutes until coated. Serve and enjoy
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