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
Dust the pork with cornflour and then fry in the oil until golden all over.
Add the white pepper, ginger and sauce mix and bring to a boil.
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.
Serve with the spring onion garnish.
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