Twice Cooked Soy Pork Belly with Chinese Slaw | Australia
- https://www.youtube.com/watch?v=mMZALM03LPo - Starting from the thick end, roll the pork belly into a tight roll.
Keywords
- Lee Kum Kee
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Cooking tools:
- Grill pan
- Grill
- Butcher's twine
- Saucepan
- Stove
- Refrigerator
- Pitcher
- Mixing bowl
- Serving platter
- Chef's knife
- Cutting board
Ingredients
- 1.25kg Pork belly
- 1L Water
- 20g Fresh coriander, leaves picked
- Sesame seeds, toasted, to serve
- 1 pc Fresh chillies, finely sliced
- 400g Green Cabbage, thinly sliced
- 200g Cucumber, deseeded, thinly sliced diagonally
- 4 stalks Spring onions, thinly sliced diagonally
- 330ml Lee Kum Kee Premium Soy Sauce
- 250ml Lee Kum Kee Premium Dark Soy Sauce
- 300g White sugar
- 250ml Shaoxing wine
- 30g Thick slices ginger, skin on
- 5 pcs Bay leaves
- 4 pcs Star anise
- 2 pcs Cinnamon sticks
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 2 tsp Lee Kum Kee Minced Garlic
- 2 tbsp Rice wine vinegar / Apple vinegar
- 1 tbsp Oil
- 1 tbsp Honey
- ¼ tsp Salt
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