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Ingredientes
- 1 pch salt
- 1 pch white sugar
- 3 Tbsp. light soy sauce - (45ml)
- 3 Tbsp. white vinegar - (45ml)
- 5 Tbsp. salt - (90ml) Oil for frying Paste
- 3 x corianders roots, scraped and minced
- 1 pch salt
- 4 x cloves of peeled garlic
- 1 tsp white peppercorn - (5ml)
- 1 x roasted and grnd star anise Pork
- 2 lb pork belly- with bone in
- 1/2 c. fish sauce - (125ml)
- 1 Tbsp. oyster sauce - (15ml)
- 2 c. palm sugar - (500ml)
Direcciones
- First marinade, in a plastic zip lock bag, combine sugar, salt and soy sauce, add in washed pork and place in fridge for 2 days.
- Paste:Using a mini processor, combine coriander roots, salt, garlic, white pepper corns and roasted star anis, whiz till mix is smooth.
- Pork:With out wiping off marinade, remove pork from bag and steam for about 30 min or possibly till cooked. Let cold but don't 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 hrs.
- Brush off dry salt, heat oil and deep fry till pork is golden. Remove from oil, drain and slice again across the grain.
- Heat wok, add in oil and fry paste till fragrant and golden brown. Dissolve sugar in fish sauce and oyster sauce, add in to wok and when paste is sticky add in pork and simmer for a few min till coated. Serve and enjoy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 4 servings | |
| Calories 1506 | |
| Calories from Fat 1009 | 67% |
| Total Fat 111.85g | 140% |
| Saturated Fat 40.78g | 163% |
| Trans Fat 0.0g | |
| Cholesterol 152mg | 51% |
| Sodium 12445mg | 519% |
| Potassium 541mg | 15% |
| Total Carbs 103.4g | 28% |
| Dietary Fiber 0.2g | 1% |
| Sugars 101.74g | 68% |
| Protein 22.39g | 36% |
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