EZCR#42 - FRIED STREAKY PORK BELLY SALAD

I cooked this dish on the 6th day of Chinese New Year in my own kitchen. When my hubby saw this dish, he asked why I did not prepare this at his mother’s place. This year like in the past, we spent 6 days at my MIL’s place, preparing for CNY there. Even though we live in the same state, I never have the chance to spend CNY eve or CNY at my own house cos’ I have to do all the cooking for days at my MIL’s place. There isn’t time for me to be back home cos’ there is no other women folk in her house to help. 

My MIL does all the shopping/marketing, while I do all the food preparation and cooking with whatever she bought for many meals.  So my response to my hubby's query is ‘The main ingredient [streaky pork belly] isn’t available at your mum’s place'.

At times, it is rather impossible to cook what you wish to if the shopping/marketing is done by another especially when you can’t even plan a menu. I just need to wait for instructions from my MIL what she wants me to prepare and sometimes the ingredients needed aren’t sufficient too.  So you need to improvise and make use of what you have in hand and also to avoid wastage.  I never like to waste food ingredients.

You may be wondering why I didn’t do the marketing since I’m doing the cooking. This is not allowed, she loves to buy. If both of us does the marketing, then there will be excess and wastage in the end.

Back to this dish, it is very easy to cook yet it is so presentable, tasty and delicious. The sauce is sour, savoury and spicy while the fried pork is crispy, tasty and aromatic.  Both blends very well.  You may increase the sauce portion if you prefer more sauce.

Ingredients

300 gm streaky pork belly – cut into 3 inch length pieces

Some salad leaves

Some sliced tomatoes

Some toasted sesame seeds

Sauce [combined]

1 tbsp light soy sauce

1 tbsp Apple cider vinegar

1-2 tbsp chilli sauce [more if you like it spicy]

1. Marinate streaky pork belly with some light soy sauce, wine and mirin [can replace with some vinegar and sugar].
2. Heat a non-stick wok without oil, fry pork belly pieces [in single layer] until oil oozes out and crispy on both sides.
3. Line serving platter with salad leaves and tomatoes [ you can add canned peaches and blanched broccoli florets].
4. Place fried crispy pork slices on top of salad, drizzle sauce over meat and sprinkle some toasted sesame seeds.
5. Serve immediately.