Directions

To Cook

1. Add pork belly, soy sauce, sugar, cooking sake, water and ginger into a pot and bring to boil. Reduce heat to medium and cook for 20 minutes or until cooked through.
2. Pour enough oil into a large saucepan or wok to come 4cm up the side. Heat over medium-high heat (oil should reach 180-200°C). Add cornflour to the pork. Toss to coat. Deep-fry pork, in batches, for 5 minutes or until light golden and just cooked through. Using tongs, transfer to paper towel to drain.
3. Serve with wasabi mayonnaise in Japanese soy sauce. You can also skewer the pork for better presentation.