Chinese Recipe : Pan-fried Shunde Pork

 Pork half lean meat / Pork Belly  400 g
 Shallot  7 cloves
 Spring Onion  2 sprigs
 Ginger  1 slices
 Oil  1.5 tbsp
 Sugar  1.5 tsp
 Salt  1.5 tsp
 Soda Powder  1/4 tsp
 White Pepper  1 tsp
 Chinese Rice Wine  2 tsp
 Light Soy Sauce  1.5 tsp
 Sesame Oil  1 tsp
 Oil  2 tsp



 1. Wash and wipe the pork dry. Slice the pork into 1/2 inch thickness.

 2. Marinate the pork with the marinade (Sugar, Salt, Soda Powder, White Pepper, Chinese Rice Wine, Light Soy Sauce, Sesame Oil) first.  Finally, mix with oil and marinate for at least 6 hours in the fridge.


3. Boil water with ginger and spring onions. Then blanch pork for 5 minutes. Drain and pat dry.


4. Pound the Shallots. Heat frying pan with oil over medium heat. fry the shallots over slow heat until the shallots are slightly fragrant. Then add the pork slices and fry the pork until golden on both sides.

5. Serve!