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 |
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:
Makes 5 servings
Tip: You may use Ginebra San Miguel Gin as replacement for Shao Xing wine
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