Wu xi pork

A recent house guest came from Wuxi in China. She cooked us this dish, which is so easy to make, and so delicious we had to eat it again two days after we first had it.

The main ingredient of this dish, pork belly, is shunned by many people because of the high fat content. When we were served this dish, there were five other dishes on the table, mostly vegetables, and steamed rice. The pork belly made up less than 10% of the meal - so the fat content would not have been over the top.

Wu Xi Pork

500g pork belly

1 teaspoon soy sauce (light or dark)
1 teaspoon sugar

Chop the pork belly into 1 cm x 1cm chunks, so they look like lardons. Place pork into a fry pan and fry on high for one minute before turning the heat to low and adding the soy sauce and sugar. These will mix with the rather abundant juices of the pork and around 30 minutes later will slowly caramelise. Do not put a lid on the frypan as the pork may explode.

Variations: After you have made this dish once you can add chunks of onion or capsicum and a little chilli 10 minutes before cooking is complete.