• INGREDIENTS: 1 kilo pork belly 4 cloves garlic 1 onion, quartered 2 stalks lemon grass, washed 2 laurel leaves 1 tsp. whole black peppercorns 1 tbsp. salt oil for deep-frying Vinaigrette sauce: 1 cup vinegar 1/4 cup Soy Sauce 1/4 cup sugar 1/3 cup onion, finely chopped 2 tsps. minced garlic 1 tsp. salt 1/2 cracked black pepper Put the pork belly, spices and enough water to cover the meat, in a pan. Bring to a boil and cover. Simmer for 45 minutes or until tender. Drain well and let cool. Deep-fry in hot oil until light brown in color, or for approximately five minutes. Drain and let cool. Re-fry 2 more times or until golden and crisp. Chop into serving pieces and serve with vinagrette sauce. To make vinaigrette sauce: Put all ingredients in a bottle or leak-proof container and shake well until sugar is dissolved. Good for 4 people.

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