STEP 1.1. Cut pork belly pork 1.5cm thickness strips. Pierce a hole on top of a strip of meat to pass string with a knot.
STEP 2.2. Mix marinade sauce in a sealed container and add pork in it and marinate overnight in the refrigerator. Stir and turn meat often to allow even marinate. I kept them in the refrigerator for 2 days.
STEP 3.3. Hang to dry in the sun for 3-4 days and store a few days before serving.once dry, store for a few days before consume.
STEP 4.4. To serve, steam dry pork (lap yuk) over high heat. To save time, steamed in rice cooker along with rice.
STEP 5.5. Place the dried meat in a small plate and when the rice was about to dry, place the plate on top of the rice and continued to cook until the rice cooker switch popped up. Once the rice was ready, the meat was also ready
STEP 6.6. Slice the dried meat thinly and serve with rice or use as stir fried food ingredients.
Nutrition value
1003
calories per serving
55 g Fat93 g Protein29 g Carbs10 g FiberOther
Current Totals
55 g Fat
93 g Protein
29 g Carbs
10 g Fiber
MacroNutrients
Carbs
29 g
Protein
93 g
Fiber
10 g
Fats
Fat
55 g
Vitamins & Minerals
Calcium
167 mg
Iron
14 mg
Vitamin A
1 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
11 mg
Vitamin B6
1 mg
Vitamin B9
171 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
3 mg
Copper
4 mcg
Magnesium
232 mg
Manganese
1 mg
Phosphorus
855 mg
Selenium
169 mcg
Zinc
13 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
