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Chef Nathin Bye
East, Edmonton
> A lightly battered, sweet and crispy dish served with a rice flour cookie.
Rendered pork belly, lightly battered
1 cup (250 mL) vegetables, cut into chunks (cucumber, onion, bell pepper, tomato)
2 Tbsp (30 mL) canola oil
Sweet and sour sauce
Leaf lettuce
Rice flour and cornstarch cookie, for garnish
Briefly deep fry pork belly until crisp.
Heat canola oil in turbo wok over high heat. Add vegetables and stir-fry for a minute or so. Add sweet and sour sauce to wok, then pork belly.Stir lightly, don’t overcook.
Serve on lettuce leaf with cookie.