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Ingredients:

Crispy Pork Belly

450g pork belly
Soda water
1 tea bag
Vinegar and salt

Stir Fry

2 tblspns peanut oil
3 large cloves garlic, finely chopped
4 small chillies, cut in half lengthwise
1 bunch Chinese broccoli

Sauces

40ml oyster sauce
15ml light soy sauce
15ml fish sauce
1.5 tspns palm sugar
1/4 cup water
1/2 tspn ground white pepper

Garnish

Deep fried garlic
Deep fried basil

From Yukiko at Sticky Rice Cooking School

Serves: 6
Preparation time: 1 hour

Method:

To make the crispy pork:

Bring a pot of soda water to the boil, add a tea bag and place the pork belly in. Cook until tender for approximately 30 minutes.

Turn off the heat and remove the pork from the pot to cool.

Score the pork skin in a criss cross pattern, 25mm apart. Brush well with salt and rice vinegar. Leave the pork until completely cold.

Heat the pork belly in a pre-heated oven of 200C for about 20-30 minutes.

Grill the pork belly under a grill on high heat untol golden brown.

Cut the crispy pork into bite size pieces. Set them aside for stir frying.

To stir fry the pork belly:

Preheat a wok over high heat. Add oil and fry garlic and chilliuntil garlic is lightly golden and fragrant.

Add broccoli stems and stir fry. When the broccoli stems are just cooked, add the broccoli leaves and all of the sauce ingredients. Toss to mix well.

At the last minute add the crispy pork and quickly toss, then serve. Garnish with deep fried basil and fried garlic.

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Contributor: Cam