date:May 29, 2014
r until fine. Grind together dried chili, ginger, garlic and onion and add to pounded prawns.
2. Heat up some oil in a wok and fry the mixture until fragrant.
3. Peel and slice the shallots and fry in oil over low heat until fragrant and crisp. Set aside.
4. Blanch the pork belly in boiling water for five minutes. Remove from heat and cut into smaller chunks.
5. Marinate the pork belly pieces in the light and dark soy sauce, minced garlic, pepper and five-spice powder. Leave to season for an