serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Family Dinner
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 500 g pork belly, skin and bones removed, cut into 3 cm pieces
- 1 egg
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- ¼ tsp bicarbonate of soda
- 125 g (1 cup) cornflour
- vegetable oil, for deep frying
- 2 large green bullhorn peppers, cut into 3 cm pieces
- 1 tsp cornflour dissolved in ¼ cup cold water
Black vinegar sauce
- 2 tbsp rice vinegar
- 1 tbsp black vinegar
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1½ tbsp sugar
Marinating time: 10 minutes
Instructions
- Place the pork belly in a large bowl and add the egg, soy sauce, Shaoxing wine, bicarbonate of soda and 1 tablespoon of the cornflour. Mix well and set aside for 10 minutes. Dredge in the remaining cornflour and set aside.
- Heat the oil in a wok over high heat to 175˚C. Fry the peppers until blistered, then remove from the oil. Fry the pork belly pieces in batches for about 5 minutes or until well browned and cooked through. Remove from the wok.
- Add the ingredients for the black vinegar sauce to the wok and simmer until bubbling and reduced. Return the pork belly and peppers to the wok and toss to coat in the sauce. Drizzle in a little of the cornflour mixture if needed to thicken the sauce.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Family Dinner
