serves 2 pax
*All ingredients are based on estimation. Do adjust accordingly to your preference.
Ingredients:
1. Pork belly 250g-300g
Slice. Remove skin (optional)
2. Chinese leek 3-4 stalks (depends on size) slice diagonally to about 3cm
Soak leek with tap water to remove trapped soil after cutting.
Marinade for pork belly:
1 tbsp shao xing wine
1 tbsp light soya sauce
1 pinch salt
1 pinch sugar
1 dash sesame oil
1 pinch white pepper
*marinate sliced pork belly for at least 30mins.
Method:
Add oil to the frying pan.
stir fry pork belly till slightly brown
on both sides using high heat.
Drain off excess oil but keep some
enough to fry leek with pork belly.
Add in leek to pork belly and continue
to fry till leek is fragrantly cooked.
(but don't overcook leek in order to
keep the Crunch).
add a dash of shao xing wine
add dark soya sauce to taste
add a pinch of white pepper
mix well and serve
*All ingredients are based on estimation. Do adjust accordingly to your preference.
Ingredients:
1. Pork belly 250g-300g
Slice. Remove skin (optional)
2. Chinese leek 3-4 stalks (depends on size) slice diagonally to about 3cm
Soak leek with tap water to remove trapped soil after cutting.
Marinade for pork belly:
1 tbsp shao xing wine
1 tbsp light soya sauce
1 pinch salt
1 pinch sugar
1 dash sesame oil
1 pinch white pepper
*marinate sliced pork belly for at least 30mins.
Method:
Add oil to the frying pan.
stir fry pork belly till slightly brown
on both sides using high heat.
Drain off excess oil but keep some
enough to fry leek with pork belly.
Add in leek to pork belly and continue
to fry till leek is fragrantly cooked.
(but don't overcook leek in order to
keep the Crunch).
add a dash of shao xing wine
add dark soya sauce to taste
add a pinch of white pepper
mix well and serve
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