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600g Pork belly
2 nos Shallot chopped)
1 pc Nam Yee (南乳）
1 stalk Spring onion
2 pcs Ginger
1 tsp Sugar
1/4 tsp Salt
3 tbsp Rice wine
500ml Waters
1 tbsp Corn flour for thickening
Depp fry pork belly (skin face down ) in hot oil until skin turn crispy and brown. Dish up to cool it. Cut into thick slices.
Leave 1 tbsp oil in wok, sauté shallot and nam Yee till fragrant. Add in pork belly , spring onion, ginger. Sugar, salt, rice wines and water.
Bring to boil at high heat till boiling, lower the heat & stew for 40 mins.
Arrange pork in a steaming bowl, pour in gravy and steam for 40 mins till pork is tender.
Pour in the gravy in wok & invert the pork into a platter.
Bring the gravy to boil and thicken with corn flour, then pour over pork belly.
Serve hot.
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1st Keep
 Teo_Choong_Eng_Cindy
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