INGREDIENTS
1 kilo pork belly, sliced ½ inch thick
750 ml water
1 cup pork broth
1 cup carrots
½ cup celery
½ cup onions
1 Tbsp garlic
1 Tbsp Lee Kum Kee Hoisin Sauce
1 Tbsp Lee Kum Kee Premium Soy Sauce
1 Tbsp Lee Kum Kee Panda Brand Oyster Sauce
1 tsp coriander seeds
2 pcs star anise
Garnish
2 pcs mustasa leaves
1 tsp green and red bellpepper, julienned
PROCEDURES
1. Combine all ingredients in a pot and bring to a boil. Bring down to a simmer and simmer for 3 hours or until the pork belly is soft or the fat layers are almost gelatinous in texture.
2. Blanch the Mustasa leaves in boiling water. Then lay on a plate, as a bed for the pork belly.
3. When cooked, remove the belly from the pot, place them on top of the mustasa leaves, drizzle with some of the sauce then top with bell peppers. Serve immediately.
TIP: Save time by using Lee Kum Kee Soup Base for Pork Bone Hot Pot instead of using pork broth. It’s easier and hassle free.
