Fried Vegetables and Pork Belly with White Radish Dressing

Fried Vegetables and Pork Belly with White Radish Dressing

Fried Vegetables and Pork Belly with White Radish Dressing

Ingredients: 4 servings

Eggplant, steamed and cut
into bite-sized pieces with skin
decoratively cut
4 pcs
Paprika, cut vertically
about 1/3" wide
8 pcs
Zucchini, cut into long sticks1 cup
Lotus root, thinly sliced3 oz / 80 g / 2.8 oz
Kidney beans10 pcs
White radish4 oz / 120 g / 4.2 oz
Fresh sweet basil8 pcs
Pork belly, thinly sliced10 oz / 300 g / 10.6 oz
S&B Japanese PepperSome

A

Lemon juice4 tbsp
Soy sauce2 tbsp
Cooking oil4 tbsp
Grated garlic1/2 tsp
Sugar1 tsp
Sesame oil1 tbsp
Cooking oil (for frying)1 qt

Directions

  1. Combine A ingredients. Set aside.
  2. Deep fry fresh sweet basil in hot oil. Lower the temperature of the oil and deep fry lotus root. Further lower temperature of the oil and deep fry the remaining vegetables.
  3. Grate white radish and drain the excessive moisture. (Do not squeeze.)
  4. Heat oil in a frying pan, fry pork to a crisp, serve on a plate with the fried vegetables, put radish on it and drizzle A over it. Garnish with deep fried basil and sprinkle on S&B Japanese Pepper.

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