PORK BELLY CHAR SIU

Ingredients:

1	kg	MONTEREY PORK BELLY
2	cups	cooking oil
1/3	cup	store bought char siu sauce
5	grams	stalk leek, end trimmed
5	grams	cilantro (wansoy) leaves
6	cloves	garlic, crushed
3 (100g)	bundle	bokchoy, blanched

Procedure:

In a pan, heat oil then deep-fry pork for 2 minutes. Drain excess oil on rack or paper towels. Set aside frying pan for later use. Prepare steamer.
In an heat proof dish, add pork, char siu sauce, leek, cilantro and garlic. Mix well.
Steam for 1 hour until pork is cooked through. Set aside pork for another hour. Drain pork then reserve sauce. Reheat sauce when about to use.
Using the same frying pan. fry pork until crispy. Drain excess oil then slice pork. Arrange on a platter with bok choy and reserved sauce.

Makes 8 servings

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