Chifa chicharonnes recipe | olivemagazine
What's not to love about fried pork belly? This recipe is from Señor Ceviche and serves it with an Asian dipping sauce. You can cook the pork the day before and chill overnight if you like.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 500g pork belly
- 2 cloves garlic chopped
- 1 onion chopped
- 1 carrot peeled and chopped
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 tbsp black peppercorns
- for frying vegetable oil
- 100ml kecap manis or sweet soy sauce
- to serve coriander
- finely diced to serve roasted red peppers
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