Cooking Instructions
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Step 1
Have your butcher slice your
Pork Belly (1.3 lb)
into 1/4-inch thick pieces, lengthwise; similar to thick cut bacon. The thinner they are the quicker they cook.
Step 2
Mince your
Garlic (4 cloves)
.
Step 3
In a bowl, mix the
Soy Sauce (3 Tbsp)
,
Distilled White Vinegar (1 1/2 Tbsp)
, minced garlic,
Garlic Powder (3/4 tsp)
,
Brown Sugar (2 1/2 Tbsp)
,
Oil (1/2 Tbsp)
,
Ground Black Pepper (1/2 tsp)
,
Bay Leaf (1)
and
Dried Oregano (1/2 tsp)
.
Step 4
Mix and marinate the pork for at least 30 minutes. Thicker cuts need to be marinated longer.
Step 5
Dice the
Red Onion (1)
.
Step 6
Dice the
Tomato (1)
.
Step 7
If using
Salted Duck Egg (1)
, dice as well.
Step 8
Mix and combine the diced red onion, tomato and salted egg. Sprinkle with some
Salt (to taste)
and
Ground Black Pepper (to taste)
. Set aside.
Step 9
Brush your skillet with some oil, heat over high heat until you see a little smoke.
Step 10
Grill the marinated pork belly on the hot skillet, flipping only when you see some char. When both sides are done, set aside.
Step 11
Serve with some
White Rice (to taste)
and the tomato salad. Enjoy!
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