SALT AND PEPPER PORK

Ingredients:

1/2	kg	MONTEREY PORK BELLY, skin off and sliced
2	cups	MAGNOLIA ALL PURPOSE FLOUR
1/2	tbsp	iodized fine salt
1/2	tbsp	five spice powder
2	cups	cooking oil, for deep-frying
1/2	pc	minced garlic
1 (80 g)	pc	green bell pepper, sliced
1 (80 g)	pc	red bell pepper, sliced
1	pc	sili labuyo, sliced
1	pc	siling haba, sliced
1 (80 g)	stalk	onion leeks, sliced
1/2	tbsp	chicken powder

MARINADE:

1/4	cup	Shao Xing wine
1/2	cup	light soy sauce
1/2	tsp	baking soda
1/2	tbsp	chicken powder
1/2	tbsp	five spice powder

Procedure:

Combine marinade ingredients and add pork belly. Marinate covered for 20 minutes in the refrigerator. Drain meat and set aside.
Combine flour, salt and five spice powder. Dredge meat in flour mixture and deep fry until brown. Set aside.
In a wok, over high heat, pour in 1/4 cup used oil and sauté garlic, bell peppers, chili peppers, and onion leek. Sauté for 2 minutes then add chicken powder. Stir in fried pork belly. Serve.

Makes 5 servings

Tip: You may use Ginebra San Miguel Gin as replacement for Shao Xing wine

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