Serves 4

This addictive restaurant style caramelised pork slices can be easily recreated at home. As with most deep fried dishes, make sure you add in the pork when the oil is very hot.

Ingredients:

250g belly pork, skin removed and sliced thinly

Marinade:

1 egg white

1 teaspoon chicken stock granules

½ teaspoon salt

1 1/2 tablespoons plain flour

1 1/2 tablespoons tapioca flour

¼ teaspoon bicarbonate of soda

¼ teaspoon ground white pepper

Cooking oil for deep-frying

2 -3 tablespoons sugar or to taste

80-100 ml water

1/2 teaspoon dark soya sauce

Salt to taste

Some toasted sesame seeds

 

Method:

1.Marinate belly pork slices.

2. Deep-fry pork slices in hot oil until lightly golden and crispy. Remove and drain.

3. Heat sugar in a wok until caramelised.

4. Quickly add water and simmer until syrup thickens, adding dark soya and salt to taste.

5. Toss in the crispy belly pieces and mix to combine, sprinkle over sesame seeds and remove to a platter.

6. Serve immediately.

With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.