Crispy Pork Belly | Julia Komp | Recipes | Lee Kum Kee
A succulent roast cut of pork with crunchy crackling. Make it over the weekend, then use the leftovers for speedy midweek meals or snacks.
Ingredients
- For the Pork Belly
- 1kg pork belly (Iberico / Ibaiama), skin on
- 120g self-raising flour
- 1L cooking oil
- For the Sweet Potato Puree
- 2 large sweet potatoes
- For the Vegetables
- 250g snow peas
- 200g green asparagus
- 100g bean sprouts
- 2 Tbsp Lee Kum Kee Sesame Wok Oil
- 5 Tbsp Lee Kum Kee Premium Light Soy Sauce
- 2 Tbsp Lee Kum Kee Black Bean Garlic Sauce
- 1 Tbsp Lee Kum Kee Chilli Garlic Sauce
- 2 tsp Lee Kum Kee Teriyaki Sauce
- 5g star anise, ground
- 10g fennel seeds, ground
- For Vegetables
- 3 Tbsp Lee Kum Kee Premium Light Soy Sauce
- 1 Tbsp honey
- 1 Tbsp Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce
- 1 Tbsp sesame seeds, white
- 1 Tbsp Lee Kum Kee Pure Sesame Oil
- Sweet Potato Puree for Crispy Pork Belly
- 200g salt
- 30g butter
- 50g plain flour
- 150ml coconut milk
- 20ml Lee Kum Kee Pure Sesame Oil
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