I was inspired by Korean Celebrity Chef Jon Won Park to cook this dish while watching his cooking program. He was teaching his 3 students on the show how to make use of left over pork belly that has been sitting in the freezer and I tell you this turns out to be a "rice stealer" dish! You must be wondering what is a "rice stealer", well it basically means a dish that would whet and tantalise your appetite so much that you end up eating a lot more rice with it than usual. This is really a good dish to use up those pork belly slices left over from the Chinese New Year Steamboat reunion dinner.
So, Ladies and Gentlemen, be prepared to be seduced by this sexy looking (as described by a dear friend of mine) dish!
Serves 4
Ingredients
300g Shabu Shabu Pork Belly, Cut into 2" pieces
4-6 Green Chillies, Cut into 1/2" thick rings
1/4 Spring onion, Chopped
1 Tbsp Garlic, Finely Minced
Seasoning
1 Tbsp Brown Sugar
1/4 Cup Water
1/4 Cup Light Soy Sauce, Reduced Sodium
Method
In frying pan, on medium heat, fry the pork till light golden brown. Make sure the pork belly is not overcooked as the texture will become tough. Remove most of the fat that has been rendered, leaving about 1 Tbsp of it in the pan.
Add in the brown sugar and continue frying.
Pour in the water and bring it to a boil.
Add in the garlic and light soy sauce.
Next, add in the chopped green chillies and let the gravy reduce by almost half.
Sprinkle in the spring onions, give it a couple more stir and off the fire.
Serve hot with plenty of rice.
Author's Notes
Regular white sugar works fine too if you do not have brown sugar in your pantry.
If you prefer less spiciness, use less green chillies.