Imperial BBQ Pork
What you’ll need
Ingredients
- 1 whole pc. seabass
- 1 oz. fresh Chinese yam [diced]
- ½ oz. pearl barley
- 2 Tbsp. cooking oil
- 1 oz. sweet corn
- 1 oz. carrot [diced]
- 1 oz. red kidney bean
Marinade
- 1 whole pc. seabass
- 1 oz. fresh Chinese yam [diced]
- ½ oz. pearl barley
- 2 Tbsp. cooking oil
- 1 oz. sweet corn
- 1 oz. carrot [diced]
- 1 oz. 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 3/8" thick and 7/8" 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.
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