800 gms. skinless pork belly rashers, cut in 3" lengths
8 cloves of garlic, minced
2 tbsps. oyster sauce
2 tbsps. light soy sauce
1 tbsp. lemon juice
2 tbsps. white wine vinegar (or any white vinegar)
3-4 dried Chinese mushrooms
1/2 tsp. ground black pepper
3 tbsps. brown sugar
1 tsp. dark soy sauce
1 egg white
2 tbsps. water
corn flour for dredging
oil for frying
1 tbsps. chopped chives
Soak the dried mushrooms in boiling water to soften.
In a skillet, marinate the pork pieces in oyster sauce, vinegar, lemon juice, light soy sauce, black pepper, 1 tbsp. of brown sugar and half of the garlic. Leave to marinate for at least 10 minutes.
Bring the mixture to a boil, then simmer until tender, for about an hour. The liquid can be topped up with the mushroom liquid if it gets too dry. The meat should be fork tender but not falling apart.
Take the meat out of the sauce (reserve the sauce for later).
Dredge the cooked pieces of pork lightly in corn flour, shaking off the excess.
Beat the egg white with the 2 tbsps. of water and the 1 tsp. of salt. Dip the coated pork pieces in this before again dredging in corn flour. Shake off the excess corn flour.
Heat up some oil in a frying pan or wok. Shallow fry the pork pieces in medium heat until crisp and golden brown in color. Drain on kitchen paper, then transfer to a serving dish.
In a clean pan or wok, heat up 2 tbsps. of oil (you can use the same oil the pork was fried in) and fry the garlic on low heat until golden. Skim off the fried garlic and set aside.
Add the remaining 2 tbsps. of brown sugar to the same pan and stir until melted. Add the reserved sauce and the 1 tsp. of dark soy sauce.
Drain the mushrooms, reserving the liquid. Rinse in cold water before sqeezing dry. Cut into thin strips and add to the sauce. Reduce until medium thick. Check the seasonings.
To serve, drizzle the sauce on the pork pieces then sprinkle with the fried garlic and chives. Serve.
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