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Nonya Sour Pork Belly


Nonya Sour Pork Belly
1 pound fresh pork belly, cut in squares, then into strips
1 Tablespoon vegetable oil
1 stalk lemon grass white parts only, slivered and crushed with side of the cleaver
1 Tablespoon broad bean paste
2 Tablespoons granulated sugar
1 to 2 teaspoons assam powder
5 candlenuts, crushed with side of a cleaver
5 hot chili peppers, seeded and coarsely chopped
5 shallots, ends and paper peel removed and discarded each one cut in half
1 Tablespoon granulated sugar
1. Blanch the pork belly pieces in boiling water for two minutes, then drain and discard the water.
2. Heat the oil in a wok or fry pan and after blending the lemon grass, broad bean paste assam powder, candlenuts pieces, chili pepper pieces, and the shallots, stir-fry this for two minutes.
3. Reduce the heat, add the pork belly pieces and one cup of water. Cover and simmer for fifteen minutes, then remove the cover, stir and add the sugar and simmer another fifteen minutes, stirring often. The sauce needs to be thick, if it is not, bring to the boil and stir until it is. Now serve.

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