STEAM PORK CRACKLING CHAR SIU


Ingredients:

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
6 cloves garlic, crushed
3 (100g) bundle bokchoy, blanched

Procedure:

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.


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