Stir-Fried Zucchini with Crispy Pork
Pork Belly 900 g
Zucchini 400 g
Ginger (sliced) 15 g
Garlic (chopped) 25 g
Brown Sugar 2 tsp.
Viet Huong Premium Fish Sauce adequate
White Pepper Powder adequate
Clean the pork belly, cut off the bottom part with soft bone and pork lean.
Boil a pot of water, which enough for dunk over the pork. Boil the bottom part first, add some salt to bring out the taste.
Add the remaining pork belly. Boil 15 minutes with medium heat, turn off the heat and stew for another 15 minutes. Do it once again. Boil it again and pick up the meat.
Drain the water. Spread Viet Huong Premium Fish Sauce and white pepper powder on the meat, marinade at least 3 hours. (or put it in fridge over night)
Cut the pork jowl into slices, zucchini in pieces. Stir-fry both of them with low heat until it turn gold. Pick up.
Sauté ginger and garlic until fragrant. Fry the zucchini, add brown sugar, salt and adequate of water. Put back the pork to fry when it turn dried.