This is the most common dish in all the "tai chau" places in Malaysia. My version is pretty simple to prepare too.
Ingredients:
300g of pork belly(without skin)
1 no. of cucumber
1 no. of Red Onion
1 no. Capsicum or a 2 no. big chillies
1 no. fresh tomato
3 cloves of garlic
Sauce:
1 tbls of Chili Sauce
3 tbls of Tomato Ketchup
1 tsp of sugar
1 cup of water
To marinate:
1 tsp of white ground pepper
1 tsp of salt
1 tbls of light soya sauce
a dash of 5 spice powder
Preparation:
1.Cut the pork bell into small edible cube size. Mixed all Marinade ingredients with the pork 1-2 hours before actuall cooking.
2. Chop the garlic.
3. Cut the onion, tomato, capsicum/chilles, cucumber into cube.
4. mixed all the sauce ingredient together and adjust accordingly to taste
Cooking Method:
1. put the marinated meat into wheat flour and mix well. Make sure the flour are able to stick on the meat well and have a "dry" feeling to the meat. If the wheat flour cannot stick on the meat, dip the meat into some stirred egg before mixing with flour. The egg mixture will hold the flour well.
2. heat up oil(this is deepfried) so dun be stingy on the oil. make sure the oil is super hot! Deepfried the meat until cook and put aside.
3. remove the excess oil and heat up the oild again. this time is too saute so use oil sparringly.
4. put in your garlic, tomato, capsicum/chilli and onion and stirred fried until fragrant.
5. slow down the fire and put in you sauce mixture. bring it too boiled. if the mixture is not thick enuf, heat up the mixture with strong fire and give it a quick stirred. you can use cornstarch to thickened the sauce but use it sparringly as too much starch will cause the sauce to curd. prefer to use "B&P" butterfly powder if possible.
6. Off the fire and put in your cucumber and mixed well. Poured sauce onto pork and ready to serve.
Easy or not?
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