SALT & PEPPER PORK BELLY

It's quick to cook and still very tender. I used it to accompany the Banh Xeo crêpes - see recipe in blog. From the cookbook 'Asian After Work'.

INGREDIENTS

500g pork belly, bones removed

1 tsp sesame oil

2 cloves garlic, peeled and roughly chopped

1 bird's eye chili, sliced

2 spring onions, white and light green parts, trimmed and sliced

1 tsp salt flakes

1/4 tsp freshly ground black pepper

A handful of coriander leaves, to serve

METHOD:

Slice the pork into 1cm steaks, then out into 3cm squares about 1cm thick.

Heat a wok or large frypan until very hot and add the sesame oil.

Fry the pork in batches until well browned on all sides and cooked through. Set aside.

Pour out any excess fat from the pan and add the garlic, chilli and spring onion. 

Toss over very high heat until the garlic starts to brown and the mixture is very fragrant.

Return the pork pieces to the wok, add the salt and black pepper and toss to coat well.

Transfer to a warm plate, scatter with coriander leaves and serve.

Serves 4

This was a very successful dinner party. I made Banh Xeo and added Salt and pepper pork belly and Duck in teriyaki sauce. The crepes together with the pork and duck were super delicious! - see recipes in blog.