Babi Kecap

INGREDIENTS

• 200g pork belly

• 3tsp brown sugar

• Vegetable stock cubes

• 3 cloves garlic

• 15tbsp soy sauce

• ½ cup water

• 5tbsp brown sugar

• Ginger

Cucumber Pickle

• ½ cup white vinegar

• 2tsp sugar

• Splash of water

• 1 cucumber

• Garnish Pea tendrils

METHOD

1. Halve pork belly and cut into 3cm cubes.

2. Remove top layer of skin with filleting knife and set aside to use for crackling.

3. Place pork belly and all other ingredients into a pressure cooker with enough water to submerge pork. Cook for 25-40 minutes.

4. Place pork skin in oven at 200C.

5. Slice cucumber with mandolin into long thin strips.

6. Combine vinegar, sugar and water in a bowl then add sliced cucumber.

7. Remove pork belly from pressure cooker and cut into thin strips.

8. Season in a bowl with sugar and half teaspoon of vegetable stock cube, mix, then cook in a large pan over a medium heat until both sides are brown. Drain excess oil. 9. In a separate saucepan, reduce sauce from pressure cooker to a syrup. Set aside for plating.

10. Place steamed rice in 5cm cookie cutter

for plating. Use one for each serving.

11. Make flat cracker shapes with remaining rice, place on a lined baking tray and dehydrate at 80C in oven for 1 to 2 hours or until completely dry. Then fry to create puffed rice crackers, season and place on the dish.

SERVES 2