There are a couple of chefs and cooks that I put blind faith in.
Adam Liaw is one of them.
When I saw his new book, Asian After Work, a quick skim and it was clear it had to join the house. Nat and I browsed through it in the kitchen that night and I swear, there is not one recipe we would not cook.
It’s that good.
This pork belly is just wonderful and quite a surprise from Nat who is suspicious of pork belly on calorie grounds.
Made my night and teaches that pork belly is not exclusively about slow cooking and crackling.
500gm piece of pork belly, skin and bones removed
1 tsp sesame oil
2 cloves garlic, peeled and roughly chopped
1 bird’s eye chilli, 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
Boiled Jasmine rice to serve
- Slice the pork into 1cm steaks, then cut into 3cm squares about 1cm thick.
- Heat a wok or 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.
- Poor out any excess fat from the pan and add the garlic, chilli and spring onions. Toss over very high heat until the garlic starts to brown and the mixture is very fragrant. Return pork pieces to the wok, add the salt and black pepper and toss to coat well.
- Transfer to a warm plate, scatter with coriander and serve.