|500||ml||MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL, for deep-frying|
|1||kg||MONTEREY PORK BELLY|
|1/3||cup||char siu sauce, store bought|
|5||g||cilantro or wansoy leaves|
|3 (100g)||bundle||bokchoy, blanched|
1. In a pan, deep dry pork in hot oil for 2 minutes over medium heat. Drain on rack or on paper towels.
2. Arrange pork, char siu, leeks, cilantro, and garlic in an oven proof bowl and mix well.
3. Steam pork for one hour until done. Once cooked, let pork rest for one hour. Set aside remaining sauce.
4. Deep fry pork until crispy. Slice pork thinly and arrange on a serving platter with bokchoy and remaining sauce.
Makes 8 servings.