Tested Recipe with Slight Adjustment Adapted from Koh Sai Ngo’s Sour & Spicy Delights
300g pork belly
¼ cucumber (deseeded and cut into strips)
1 sprig mint leaves (use only the leaves)
1 sprig cilantro (sectioned)
5 pcs shallot (peeled and sliced)
2 pcs bird’s eye chilli (diced)
1 tsp sliced torch ginger bud
1 tsp sliced lemongrass (white part only)
½ tsp light soy sauce
½ tsp salt
½ tsp ground white pepper
1 tbsp fish sauce
1 tbsp sugar
2 tbsp lime juice
- Cook pork belly in the boiling water until soft. Drain and mix with marinade. Set aside to marinate for at least 1 hour, or put in the fridge to marinate overnight.
- Heat oil and deep-fry pork belly till golden brown. Remove and drain. Set aside to cool and cut into slices.
- Arrange the pork slices in a bowl, put all ingredients B on top. Drizzle with Seasonings. Mix well and serve.