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Pork Belly in Fish sauce


Pork Belly in Fish sauce
1 pound pork belly, cut into half-inch thick slices
1 knob or three Tablespoons fresh ginger, cut into thin slices
1/2 onion, cut into wedges
2 Tablespoons vegetable oil
3 large cloves garlic, peeled, then each cut into four pieces
2 Tablespoons sa cha sauce
2 Tablespoons fermented fish sauce
2 Tablespoons red Chinese rice vinegar
1. Mix pork belly pieces, ginger, and onion pieces and set aside for fifteen minutes.
2. Heat wok or fry pan, add oil, then the pork belly pieces and stir-fry until they are brown and crisp on the outside. The add garlic cloves and frying for another minute.
3. Then add one cup cold water and the two sauces and the vinegar. Reduce heat, and simmer covered for two hours or until very tender.
4. Remove pork belly and any other solids to a serving bowl. Bring the remaining liquid to the boil, and stir for about three minutes until thickened. Then pour this over the pork mixture and serve.

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