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
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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