This update of Billy Kee chicken adds vinegar, soy sauce, five spice and garlic to the traditional red wine and tomato sauce – and, of course, replaces chicken with pork belly.
600g pork belly, skinless and cut into bite-sized pieces
1 egg, beaten
3 tsp soy sauce
½ cup cornflour or potato starch
½ cup red wine
½ cup tomato sauce (ketchup)
1 tbsp vinegar
¼ tsp five spice powder
1 litre canola oil for deepfrying, plus extra
3 cloves garlic, roughly chopped
6 spring onions, cut into 5cm lengths
Mix the pork, egg, one teaspoon of soy sauce and one teaspoon of cornflour and allow to stand for 10 minutes. Toss the coated pork through the remaining cornflour and shake off any excess flour. Combine the wine, tomato sauce, vinegar, remaining soy sauce and five spice powder in a separate bowl.
Heat the oil to 180C in a medium saucepan. Deep fry the pork in batches until it rises to the surface (about three minutes). Remove the pork from the oil and rest on a wire rack.
Heat a wok over high heat and add about one tablespoon of oil. Add the garlic and spring onions and fry for about one minute, until lightly browned and fragrant. Pour in the sauce and bring to a boil. Add the fried pork and toss to coat. Remove from the wok and serve.
For dessert? Banana fritters with cinnamon chocolate sauce.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.