- 1 pork belly piece (approx 1kg)
- 1tbsp Chinese 5 spice
- 1tsp Turmeric
- 1tsp Ground Corriander
- 1 tbsp Sugar/substitute
- 30ml Rice Wine Vinegar
- 30ml Soy Sauce
- a few drops Sesame oil
- Sriracha or chilli flakes if desired
- Cut up pork belly into 1 inch cubes
- Place in big frypan so they fit in a single layer
- Just cover with salted water (or add a splash of soy sauce)
- Cover fry pan and bring to a boil
- Reduce temperature and simmer for approx 45 minutes
- Remove the lid and turn up the temperature to evaporate the water
- This process renders the fat from the pork, and removing the water leaves the fat behind, which you then fry the pork in
- Once most of the liquid has evaporated, it should just stick to the pork, add your seasonings.
- Adjust salt/pepper/flavouring as desired
- Serve with asian coleslaw salad
Annalee's Kitchen 