Pan-fried sardines marinated with coarse sea saltJuly 9, 2009
Thick Spicy Curry ChickenJuly 21, 2009
This is another one of my Penang hokkien-style recipes I indulge in from time to time. It is easy to prepare and pretty alluring to the palate, I might say.
600 gm pork belly (buy the less fatty ones)
1 Tbsp dark soy sauce
1 Tbsp castor sugar
1 tsp sea salt
1 tsp white pepper
3 large juicy lime (use only the juice)
olive oil or grapeseed oil
2 nos. shallots (sliced thinly)
- Slice the pork belly into thin slices with a sharp kitchen knife. Do not completely thaw the pork belly to enable a more efficient slicing process. If meat is completely thawed, it will be too wobbly to slice nicely.
- Marinade the sliced pork belly with all the said ingredients above except for the sliced shallots. Keep pork refrigerated for 3 hours.
- Heat a wok and drizzle in some olive oil. Lower the heat slightly and sprinkle in the sliced shallots and stir till slightly brown and crispy. Sieve out the fragrant sliced shallots and set aside.
- With the remaining oil in the wok, put in the pork belly and stir till all the pork slices are evenly brown and crispy. Drizzle hot water into the wok a little at a time and bring it to simmer for 20 – 25 minutes until water has completely evaporated, leaving a thick coat of tasty gravy on the pork belly.
- Then add in the crispy sliced shallots and give it a good stir before serving.