Crispy Pork Slices in Spice Sauce

Ingredients

500g Pork belly
50g Spring Onions (Sectioned)
2 tbsp Chopped Garlic
1 tbsp Chopped Shallot
1 tbsp Chilli Powder
1 tsp Salted bean paste
1 piece Beancurd preserved

Spice sauce (mix well)
1/2 tsp five spices powder
1/4 tsp pepper
1 tbsp Shaoxing Wine
1 tbsp Light Soy Sauce
1/2 tbsp Sugar
1/2 Tsp Monosodium Glutamate (optional)
3 tbsp water

Method

1. Peel the pork belly, rinse and cut into thinly slices. Coat well with tapioca clour. Deep fry into hot oil over medium heat until crispy (about 20 mins). Dish up and drained. Keep aside.
2. Leave 2 tbsp oil in a preheated wok to saute chopped garlic, shallot and chilli powder until fragrant.
   
3. Add in salted bean paste and beancurd preserved, stir-fry for a while until aromatic. Pour in sauce mixture, and bring to a boil, cook until the sauce is slightly thick.
   
4. Blend in sectioned spring onoins and cripsy pork slices immediately.
   
5. Stirring constantly until well coated with sauce.
   
6. Remove from heat, sprinkle with sesame on top. Serve hot