Recipe by Jean Pereira
Ingredients:
500 gms pork belly (sliced thin)
5 big cloves garlic (finely chopped)
6-8 roasted cashew nuts (roughly chopped)
1 tbsp toasted sesame
salt to taste (optional)
2 tbsp roasted garlic and peppers seasoning (Club House brand)
Sauce mix:
3-4 tbsp low salt soy sauce
3 tbsp Sriracha sauce
2 tbsp barbecue sauce
2 tbsp honey garlic sauce
Steps:
- Heat a large pan. Add the sesame seeds and dry roast for 1 minute. Set aside.
- In the same pan, add the pork slices and fry on medium-high heat for 5 minutes on each side till the pieces start to brown and get a bit crispy.
- Turn down the heat to medium, make a little space on the pan and add garlic. Continue frying for 5 minutes till garlic turns golden brown.
- Add the roasted garlic pepper seasoning and mix well.
- Combine the sauces together in a bowl. Then add the sauce mix and cashew pieces.
- Combine well and continue cooking on simmer for 8-10 minutes, stirring occasionally.
- Garnish with toasted sesame seeds. Serve with hot rice.
- ENJOY!