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Easy Garlic Pork Belly

Easy Garlic Pork Belly

Two years ago, I could hardly fry an egg or even stir up some proper edible dishes in the kitchen (apart from Maggi Mee).  After migrating to Melbourne, I was left to do this on my own and if I don’t buck up in the kitchen, I would probably starve my lil’ one or my hubby.  Honestly, it’s not nice to come home without a nice home cooked meal.

So, to do this, I read a lot of cook books and food blogs and keep a compilation of all the recipes that looks easy and delicious.  Seriously, I can’t remember how many recipes that is waiting for me to try 🙂  So, through this blog, I would love to share with you the recipes that I have tried with success that you can easily adapt at home.

Here’s the first one …  try it and let me know how it went 🙂

Easy Garlic Pork Belly (adapted from Confessions of a weekend cook)

Serves 3 as part of a sharing meal

Pork belly marinade :
500gm pork belly, sliced thinly (look for not so fatty pork belly)
1 tbsp soy sauce
1 tbsp Shao Hsing wine
1 tsp oyster sauce
Dash of white pepper
1 tbsp cornflour

Seasoning :
1 1/2 tbsp garlic, chopped finely
1 tsp dark soy sauce
1 tsp soy sauce
1 tsp chilli sauce
1 tbsp water

Method :
1. Marinade the pork belly at least 2 hours before.  Partial freeze the pork belly so it’s easier to slice.  Remove from the fridge and slice thinly.  Mix all the marinade ingredients together with the pork belly, cover and refrigerate

2. Remove the marinated pork belly from the fridge at least 1/2 hour before cooking.

3. Deep fry the pork belly till golden brown.  Drain and set aside.

4. Heat up wok and put 1 tablespoon of cooking oil.  Saute the garlic until fragrant.

5. Then add the seasoning and mix well with the garlic.  Add water and bring to boil.  Return the fried pork belly to the wok and mix well until all the pork belly slices are well coated with the sauce.

6. Serve hot with steamed rice.


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