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By Chef Ku Keung.
23 Jan 2014
1. Put the pork belly into hot water and blanch for five minutes. Remove and place in hot oil and fry.
2. Slice pork belly into 3cm x 1.5cm strips.
3. Heat oil in a saucepan. Add pork belly and stir-fry. Add ginger, spring onion, dark soy sauce, rock sugar and water. Cook for half an hour. Add Lingzhi and licorice root; stew for 1.5 hours.
Recipe courtesy of Chef Ku Keung from the Conrad Centennial Singapore. This article first appeared in NATURA magazine issue No.4.
Eucommia Bark is perfect for stewing meat as it gets rid of the raw taste.
This dish is perfect for the hot climate in Singapore.
Lemon juice balances the bitter & sweet, binding all the tastes for this refreshing dish.
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