Ginger Caramel Rockling and Pork BellyKhanh Ong
- 1 tbsp caster sugar
- 2 tsp veg oil
- 60 g pork belly thinly sliced
- 30g ginger julienned
- 1 long red chili finely sliced
- 1 tbsp fish sauce
- 100ml coconut water from white coconut
- 200g rockling fillet skin off
- Thai basil
- Steamed rice
- Fresh chili
- In a medium saucepan with a lid add caster sugar and cover with oil
- Cook until just caramelised and golden
- Add pork belly and stir immediately
- Add ginger, chili, fish sauce and cook for 2-3 minutes
- Add coconut water
- Cook for 2-4 minutes then add rockling and cover with a lid to steam for 3-5 minutes.
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