Stir fry pork with crispy pork belly
| Pork | 1Kg Pork belly |
| Paste | |
| 20g | Rehydrated dried chillies, finely chopped |
| 10g | Garlic, finely chopped |
| 15g | Red onion, finely chopped |
| 10g | Galangal ginger, finely chopped |
| 15g | Lemongrass, finely chopped |
| 1/2 Tsp | White pepper corns |
| 3g | Kaffir lime leaves, finely chopped |
| 1/2 Tsp | Salt |
| 1 | Coriander root, finely chopped |
| 1 Tsp | Shrimp paste |
| Preparation | |
| 3 | Large green beans, cut into 2cm lengths and blanched |
| 2 Tab | Paste |
| 6 | Kaffir lime leaves |
| 1 Tab | Dried shrimp, pounded |
| 2 Tab | Vegetable oil |
| 4 Tab | Chicken Stock |
- To make the crispy pork you do the following……
- ‘Shave’ the pork skin by running a sharp knife over the skin and removing any extra hair/skin etc. Video here: http://youtu.be/qwwoQb2e0Lo
- Cut it into large manageable chunks. Put salt on the skin and out in the fridge uncovered over night to dry out
- Take the pork out of the fridge and put salt and vinegar on the skin. Prick with a fork all over to encourage the vinegar to ‘sink in’. Put to one side for 1 hour
- Dry the skin out and put in deep fryer on a medium heat. Dropping the pork in here: http://youtu.be/FudrIlsGPls
- Fry for approximately 20 minutes. Remove from oil and allow to dry
- Turn heat up to high and wait for oil to come to a high temperature. Put pork in the oil. Cook until the skin is blistered and remove from heat and put to one side to dry
- Once dried out add to the oil once more. Cook until the skin is crispy. Cut into dipping slices and serve with sauce
- On a medium heat heat the oil and add the paste. Fry the paste until it starts to stick to the pan
- Add 2 tab of stock to the pan and scrape off any paste sticking to the sides. Add more stock if required
- Add fish sauce and kaffir lime leaves
- Cut pork into cubes, take beans and add to wok. Heat a little and serve
