1
------
1
2/3
1-1/2
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10
4
5
1/4
4
------
2
2/3
1
3
1
------
3
3/4
1/2
1/4
------
1
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#
---
t
T
---
oz
oz
in
cl
---
T
c
T
T
T
---
T
c
t
t
---
t
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Pork belly (1)
-- Marinade
Egg
Salt
Rice Wine
-- Aromatics
Bell Pepper
Bamboo Shoots
Scallions
Ginger root
Garlic
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Cornstarch
Oil, deep fry
Oil
Sugar
Oil
-- Sauce mix
Vinegar (2)
Stock
Salt
Pepper
-----------
Sesame Oil
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Prep - (30 min)
- Score skin side of PORK BELLY closely, then cut into pieces about
3/8 inch thick, 3/4 inch wide and as long as the thickness of the belly.
Each piece will have skin at one end.
- Beat EGG well. Mix together All Marinade items and then
mix in the Pork. Set aside while you prepare everything else,
turning now and then.
- Cut BELL PEPPERS into 1/2 inch wide strips 1-1/2 inch long.
Slice BAMBOO SHOOTS thin and cut into strips a little narrower
than the peppers. Slice SCALLIONS crosswise thin. Crush
GARLIC and chop fine. Slice GINGER thin and chop fine.
Mix all Aromatics items.
- Mix together all Broth items.
Run (30 min)
- Drain Pork and tumble with Cornstarch to coat.
- In a wok or spacious sauté pan heat deep fry Oil very
hot. Stir in Pork and fry stirring until lightly browned all
over and cooked through. Turn the heat down a bit as it browns, Don't
fry too long or the skin will harden.
- Remove Pork and drain on paper towels. Remove Oil and
wipe the the pan well.
- Heat 1 T Oil and fry Aromatics mix stirring for just
a couple minutes. Peppers should be under-done. Stir Pork back
in to mix, then remove all from pan and set aside.
- Rinse and wipe the pan. Stir in 1 T Oil and Sugar.
Cook over moderate heat, stirring only a little, until the sugar is a
light caramel color. Let cool some, then slowly stir in the Sauce
mix. Bring to a boil and stir until the sugar is well
incorporated (it will have hardened into lumps).
- Stir in the Pork mix until well coated with sauce.
The cornstarch on the pork will thicken the sauce.
- Stir in the Sesame Oil and serve.
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