Ingredients
300g of Malaysia Pork Belly
4 Pasar Hong Mei Ren Oranges
1 Red Bell Pepper
1 tbsp of Honey
1 tbsp of White pepper
1-2 tbsp of Plain Flour
1-2 tbsp of Corn Flour
1 tbsp of Tapioca Flour
1 tsp of Baking Soda
1 Onion
1-2 tbsp of Soy Sauce
1 tbsp of Sesame Oil
5-6 Dashes of Salt
Handful of Coriander
Cooking Oil
Method
- Prepare the Pork Belly Marinade
- Cut the pork belly into smaller pieces and place them in a bowl.
- Marinate with soy sauce, salt, sugar, white pepper, and sesame oil.
- Mix well, then set aside to marinate for about 10 minutes.
- Make the Orange Sauce
- Cut the oranges in half.
- Pierce the flesh with a fork and squeeze the juice into a bowl.
- Repeat with the remaining two oranges.
- Add 1 tbsp of honey, salt, and sugar to the juice.
- Mix well until fully combined and smooth.
- Prepare and Fry the Pork Belly
- In a ziplock bag, add the plain flour, cornflour, tapioca flour, and baking powder.
- Add the marinated pork belly pieces to the bag.
- Seal and shake well until all pieces are evenly coated. Transfer them onto a plate and set aside.
- Heat oil in a pan over medium heat. Add the coated pork belly pieces and fry until golden brown.
- Once cooked, remove and drain on the kitchen towel.
- Prepare the Vegetables
- Slice the red bell peppers and onions, then set aside.
- In another pan, heat 1 tbsp of oil. Add the sliced red bell peppers and onions, and allow them to caramelise.
- Pour in the orange glaze sauce and thicken with a cornstarch slurry.
- Return the pork belly to the pan and toss quickly until evenly coated with the glaze.
- Plate, garnish with coriander and enjoy!
A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.
