Ingredients
- 1 medium sized red onion, minced
- 6 garlic cloves, minced
- 1kg pork belly, sliced into 1/2 inch cubes
- 80ml cooking vinegar
- 80ml soy sauce, preferably LKK Premium Soy Sauce
- 1tsp chili flakes or fresh chilies if available
- 1tbsp brown sugar
- 2tsp cracked black pepper
- 300ml water
- Scallion for garnishing
Method
- Heat the pan and sear the pork belly until all sides are brown and fat starts to render.
- Put the pork on the side and add the onion and garlic. Sauté the aromatics for a few minutes and combine with the pork once translucent.
- Pour the vinegar and simmer for 2-3minutes. DO NOT STIR.
- Pour the soy sauce and the water. Stir to combine well.
- Stir in the sugar, cracked pepper and chili flakes. Bring to a boil.
- Simmer and stir occasionally to prevent the meat on the bottom from burning.
- Simmer at medium low fire for at least 45minutes or until desired tenderness.
- Serve over freshly cooked white rice. Garnish with sliced scallions and more chili flakes for added spicy kick.
Product used in recipe
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML
