Healthy Chef® soybean oil for fried pork belly 1.5 L.
Coriander leaf 1 Tbsp.
For dip sauce
Tamarind concentrate 3 Tbsp.
Fish sauce 2 Tbsp.
Palm sugar 1 Tbsp.
Cayenne pepper 1 Tbsp.
Ground roasted rice 1 Tbsp.
Chopped red shallots 1 Tbsp.
Chopped coriander leaf 1 Tbsp.
Method
Marinade the pork belly with fish sauce, crispy flour, white sesame and leave in the refrigerator for 3 hours.
Heat Healthy Chef® soybean oil to medium heat.in a pan and stir-fry the dried red chilies and move them around quickly.
Heat Healthy Chef® soybean oil to high heat.in a large pan, add marinated pork belly and fry the pork belly until golden brown and crispy (about 10 minutes)
Cut pork belly in to pieces and transfer to serve on a plate with coriander leaf.
For dip sauce, add tamarind concentrate, palm sugar and fish sauce. Simmer until palm sugar dissolves.
Add cayenne pepper, ground roasted rice, chopped red shallots and chopped coriander leaf.
