Imperial BBQ Pork
What you’ll need
Ingredients
- 1 whole pc. seabass
- 30 g fresh Chinese yam [diced]
- 15 g pearl barley
- 2 Tbsp. cooking oil
- 30 g sweet corn
- 30 g carrot [diced]
- 30 g red kidney bean
Marinade
- 1 whole pc. seabass
- 30 g fresh Chinese yam [diced]
- 15 g pearl barley
- 2 Tbsp. cooking oil
- 30 g sweet corn
- 30 g carrot [diced]
- 30 g red kidney bean
Seasoning
- ⅕ cup chicken stock
- 2 Tbsp. Lee Kum Kee Soybean Sauce
- ½ tsp. Lee Kum Kee White Peppercorn Grinder
- 1 tsp. sugar
- 2 tsp. corn starch
Made with
Lee Kum Kee products
How to make it
-
Remove the skin from pork belly and slice into 1cm thick and 2cm wide strips; rinse and pat dry.
-
Add the marinade with pork strips and marinate for at least 8 hours.
-
Sauté the ginger, shallots and garlic until fragrant. Add in the pork strips with the marinade and stewed [slow cook] for 40 minutes.
-
Place the strips into oven at 395°F for 3 minutes and ready to serve.
You May Also Like
Tempura Dover Sole with Chili Garlic Sauce
- Difficulty
40 mins
1
Cioppino
- Difficulty
90 mins
2
Spicy Soft Tofu Stew
- Difficulty
15 mins
1