Ingredients
- 1 kg whole pork belly
- 1-2 L water
- 1.4-1.8 L cooking oil
- 2 onions sliced
- SEASONING
- 2 bay leaves
- 2 Tbsp salt
- 1 Tbsp Lee Kum Kee Premium Oyster Sauce
- 1 Tbsp sugar
- 2 tsp ground pepper
- DIPPING
- 1 Tbsp Lee Kum Kee Sweet Hoisin Sauce or Lee Kum Kee Hoisin Sauce
Instructions
- Wash the pork belly, then place it in the pot with water, ensuring the pork is submerged in water. Add Lee Kum Kee Premium Oyster Sauce , bay leaves, onions, salt, sugar, pepper and bring to simmer. Cook for approximately 30 minutes or until the meat is tenderised. Once the meat is done, drain the water and let the meat cool and air dry for 2-3 hours, preferably under the sun. Score the skin of the pork belly without cutting into the inner layer of skin.
- Slice the meat in half or in any desired size and place it into Zipper food storage bags. Refrigerate the meat overnight.
- Before serving, deep fry the meat in hot oil for 5-7 minutes depending on the size until golden brown or until crispy and crunchy.
- Let it cool for a few minutes. Slice and serve hot with dipping sauce.
