![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEMrLMBoNPyktCfsAqs3Jpfoq3G3BnnBgz7odWMe0taElDyLptPdACAZpEyNs2pVFt-w6w7fwDxmHwjDU5rd6gRXxiycE2o-OWbf-vMX9dSn6V2ZbmctfrF0JX8roy1pB8IcCkQy70Q/s400/KerabuPork.jpg)
(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
300g belly pork (sliced thinly)
1/2 onion (sliced)
3 chilli padi (chopped finely)
3 tbsps lime juice
5 tbsps oil
Marinade:
1/4 tsp salt
A pinch of pepper
A little dark soy asuce
Seasoning:
1 1/2 tbsps sugar
1/2 tsp salt
Method:
1. Scald belly pork with boiling water. Wipe dry. Add in marinade and marinate for 1/2 hour.
2. Heat up 5 tbsps oil. Shallow fry (1) till crispy. Dish up.
3. Add in other ingredients and seasoning. Stir well.
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