recipe courtesy Laguna National Golf and Country Club, Singapore.
- 5 ounces pork belly
- 4 teaspoons chopped garlic
- 1 Tablespoon black vinegar
- 2 Tablespoons sesame oil
- 2 Tablespoons light soy sauce
- 1 sprig spring onion, julienned
- 1 sprig cilantro
Fry the chopped garlic till crispy. In a mixing bowl, combine the black vinegar, sesame oil and soy sauce. Mix well and set aside.
Steam the pork belly for 1 hour.
When cooked, slice the pork belly into thin pieces.
Lay the sliced pork belly on the serving plate and pour the sauce over it.
Sprinkle with the spring onion, cilantro and garlic. Serve immediately.
Secano Estate Pinot Noir Leyda Valley San Antonio Chile 2008