LEE KUM KEE
Recipes

Sautéed Pork Belly with Cabbage & Peppers

Ingredients

Pork belly, 0.5x4cm slices 1500g
Green pepper, rustic cut 300g
Red pepper, rustic cut 300g
White cabbage, cut into pieces 300g
White onion, sliced 100g
Lee Kum Kee (Professional) Premium Light Soy Sauce 120g 
Lee Kum Kee (Professional) Premium Dark Soy Sauce 30g
Water 300g

Marinade

Ginger, roughly chopped 15g
Demerera sugar 30g
Lee Kum Kee (Professional) Premium Light Soy Sauce 90g 
Lee Kum Kee (Professional) Premium Dark Soy Sauce 30g
Vegetable oil 28g
Corn starch 15g

Method

1 Put sliced pork belly in marinade for at least 30 minutes. Set aside.
2 Heat oven to 200°C. Place sliced pork in oven tray, spread evenly and cook pork belly browns around the edges.
3 Heat up a large sauté pan and turn heat down to medium once smoking. Add vegetable oil.
4 Add onion slices and stir-fry until opaque.
5 Add the rest of the vegetables and turn the heat to high. Cook until cabbage wilts.
6 Add Dark and Light Soy Sauce and mix well.
7 Add water to deglaze. Cook until half of the water has evaporated.
8 Remove from heat. Pour cooked vegetables on pork belly.
9 Serve with rice or noodles.
Serves   10 
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