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Crispy fried pork with apple sauce and sweet and sour cabbage recipe

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    Source: www.sbs.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, H, C, P
    MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Marinade

    2. 2 star anise

    3. 70 gm palm sugar

    4. 2 red chillies, chopped

    5. 125ml Shao Xing rice wine

    6. 50ml soy sauce

    7. 50 ml mirin

    8. tspn ginger, chopped

    9. tspn gm garlic, chopped

    10. Chilli Sauce

    11. 100 gm sugar

    12. 100 ml water

    13. 2 large red chillies

    14. 1/2 tsp garlic

    15. 1 apple, grated

    16. 30 ml rice wine vinegar

    17. 10 ml lime juice

    18. fish sauce to taste

    19. Sweet and Sour Cabbage

    20. 1 onions, sliced

    21. 1/4 cabbage , chopped

    22. tsp fennel seeds

    23. 2/3 cup white wine

    24. salt and pepper to taste

    Instructions Jump to Ingredients ↑

    1. Blend star anise, chillies, ginger and garlic. Place mixture into bowl and stir in other ingredients.

    2. Marinade pork belly in the mix overnight.

    3. The following day, steam pork belly for approx 20 mins.

    4. Allow to cool and slice across the grain into 1 cm strips. Coat each piece with rice flour and deep-fry for approx 3-4 mins until crisp.

    5. Chilli Sauce Place sugar into simmering water until dissolved. Blend other ingredients until a paste is formed. Add the mixture into the sugar syrup.

    6. Sweet and Sour Cabbage Sautee onions for 3 minutes in oil. Add cabbage and fennel seeds. Simmer for a further 3-5 minutes over medium to high heat.

    7. Add white wine and simmer with lid for a further 30 minutes.

    8. Place a portion of the cabbage in the centre of a plate, top with pork and drizzle chilli sauce over the lot. Enjoy.

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