I came across this post while I was googling on other matters, and find it rather easy to cook and it’s originated from a Japanese.
Without second thought and much hesitation, I told myself, got to try it out. Even though I can cook, I find myself not a confident cook like others. Some how just lack of that in me… perhaps I am so afraid of failure. I know many chefs have gone thru many failures before they are successful. But, to me, though I know that’s the path that you ought to go thru, but I find it really a waste when the entire food just not eatable anymore.
I always like how the chef cut their meat, or the way they cut anything … for example this meat, I am not able to cut per what it said in the post. Thurs, my piece of pork belly looks a bit in odd shape. And also the food presentation, the way they presented their food on a plate or a bowl. It looks like an art to me, in fact, it’s a piece of valuable art.
350g pork belly
Blanched spinach (optional, the original post do add this and also some Japanese mayonnaise for beautifying)
2 Tbsp of honey
2 Tbsp of soy sauce
1 Tbsp of oyster sauce
2 garlic gloves
- Slice the pork belly into 6-7mm pieces
- Grate garlic cloves
- Heat oil in a large frying pan and start cooking pork belly on high heat
- When both side of the pork belly is nicely browned, turn off the heat
- Wipe off the excess oil completely
- Turn the heat back on the medium heat and add the seasonings
- Cook over medium heat until the meat start to have nice glaze. Try not to burn the sauce
- Once done, nice to serve with steamed rice