Sunday, March 2, 2014

Weekend Menu #58 : Pan fried nam yue pork belly

Another simple pork belly dish. I simply love the saltiness of the nam yue in the pork belly.

 

Ingredients:
Pork belly, sliced
1 tbsp. ginger, grated
2 tbsp. nam yue sauce with 1 nam yue cube, smashed
1/2 tsp salt
2 tbsp. light soy sauce
1/2 tsp sugar
White pepper dash
1 stalk spring onion (green part only), chopped (for garnish)
1 iceberg lettuce leaf, washed (for garnish)



Method:
1. Marinate the sliced pork belly with all the ingredients, except spring onion and iceberg lettuce
2. Leave in fridge for at least 2 hours (I leave for 6 hours)
3. Heat up a pan with 1 tbsp. oil. No need too much oil as pork belly will release lot of fat in the cooking process.
4. Place the sliced pork belly one by one in the pan.  Turn to the other side. 
5. Throw in the remaining marinade and continue cooking and stirring till the pork belly is cooked
6. Place lettuce leaf on a serving plate.  Scoop the pork belly on top of the lettuce leaf and garnish with spring onion.

11 comments:

suituapui said...

Yummmmm!!!! But very sinful though. You can eat, no problem. So thin. Hehehehehe!!!!

Somewhere in Singapore said...

I have not taken my dinner, drooling liao... hehe...

reana claire said...

Nam Yue can go well with meat... very fragrant and tasty!! YUMMMSS!!

Hayley said...

I love this dish, good to go with rice!

Shirley Tay said...

I've always wanted to use nam yue to marinate my meat, but have never gotten to it. Must try one day!

mun said...

I only eat lean meat so no pork belly for me but I like the taste of nam yue marinated pork chop.

LouizYee said...

My mil always cooks this dish.. But she always divides into two portion.. One portion without gravy, another portion with gravy (with wood-ear fungus).. We will usually snack on the ones without gravy first, crispy and crunchy, yumyum..

Small Kucing said...

sounds easy. I thought would be hard. nice. I like it too

mNhL said...

I love this dish. Nam Yu is nice too on fried chicken.

Sharon D said...

Omigosh...thank you, Rose! For this recipe, I mean. I've never cooked with Nam Yue before - this looks amazing. Can't wait to get my hands on it. Hah!

Yee Ling said...

Pan fried is a good choice too instead of having a large pot of oil. Yummy!