Authentic Asian Sauces
Special Sticky Pork Belly
What you’ll need
Ingredients
- 550g Pork belly slices, cut into 5cm portions
- 1 Tbsp Cornflour
- 1 tsp Vegetable oil
- 3/4 tsp Ground white pepper
- 1cm ginger, diced
- Sliced spring onions, to garnish
Sauce Mix
- 2 Tbsp Lee Kum Kee (Professional) Hoisin Sauce
- 2 Tbsp Lee Kum Kee (Professional) Plum Sauce
- 1 tsp Lee Kum Kee (Professional) Premium Dark Soy Sauce
- 300ml Water
Made with
Lee Kum Kee products
How to make it
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Dust the pork with cornflour and then fry in the oil until golden all over.
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Add the white pepper, ginger and sauce mix and bring to a boil.
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Simmer, covered, for 1–1 1/4 hours until the pork is soft and the liquid has reduced to a thick sauce. Add more water if needed to prevent drying out.
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Serve with the spring onion garnish.