Thursday, October 9, 2014

Hainanese Style Stir-fry Leftover Roast Pork Belly

Since Chef Tim is on his learning journey of making Crackling Roast Pork Belly, I've to come out with a way of handling the leftover Roast Pork Belly.

I was shown by mother-in-grace only once with her agak-agak a.k.a. approximation method of cooking which is not really my style. Failed once previously. However, this time around I pass! Better keep this as a record for my future reference.

Recipe for 2

1 tablespoon Vegetable Oil
3 cloves of Garlic, chopped
2 Shallots, chopped
0.25 tablespoon Sugar
250g leftover Roast Pork Belly, sliced thinly
1 tablepsoon Honey
50ml Chinese Rice Wine
0.5 tablespoon Light Soy Sauce
0.5 tablespoon Dark Soy Sauce
1 Red Chilli, sliced

Heat the pan and Oil to a high tempreture. Throw in the Garlic, Shallots, Sugar and stir fry until you notice slight caramelization. Toss in the Roast Pork Belly and give it a stir. Pour in the Honey, Chinese Rice Wine, Light Soy Sauce, Dark Soy Sauce. Toss frequently to get all the Roast Pork Belly coated. When the sauce is almost caramelized on to the Roast Pork Belly add in the Red Chilli.

Serve immediately. If not don't worry it still taste good when it's cool. So you can stir this up and work with the other dishes.


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