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Ingredients
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450g pork belly, cut into 3cm portions
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5 Tbsp Lee Kum Kee Red Braising Sauce
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250ml water
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1 Tbsp vegetable oil
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1 spring onion to garnish
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2 ginger pieces
Method
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Sauté 2 slices of ginger in 1 Tbsp oil. Then stir-fry 450g diced belly pork cubes (blanched) for 5 minutes in high heat.
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Add in 5 Tbsp Lee Kum Kee Red Braising Sauce and water. Bring to a boil before lowering the heat and simmer for at least 30 minutes or until the belly pork is tender and sauce thickened before serving.
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