PORK CRACKLING CHAR SIU
|| MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL, for deep-frying
|| MONTEREY PORK BELLY
|| char siu sauce, store bought
|| cilantro or wansoy leaves
|| garlic, crushed
|| bokchoy, blanched
- In a pan, deep dry pork in hot oil for 2 minutes over medium heat. Drain on rack or on paper towels.
- Arrange pork, char siu, leeks, cilantro, and garlic in an oven proof bowl and mix well.
- Steam pork for one hour until done. Once cooked, let pork rest for one hour. Set aside remaining sauce.
- Deep fry pork until crispy. Slice pork thinly and arrange on a serving platter with bokchoy and remaining sauce.
Makes 8 servings.