Ingredients

Adjust Servings:

	100 g Pork Belly
	30 g Dried Cuttlefish; shredded
	300 g Jicama; shredded
	40 g Carrot; shredded
	20 g Shiitake mushroom; soak and slice thinly
	10 g Garlic; minced
	60 g Leek; chopped
	30 g Onion; julienned
	2 Tbsp. Oyster Sauce
	1/2 Tsp. White Pepper Powder
	3 Tbsp. Oil
	Salt to taste
	Soy Sauce to taste
	Water if too dry
	Condiment
	Sambal Belacan

Cuisine:

Malaysian

Ingredients

100 g Pork Belly
30 g Dried Cuttlefish; shredded
300 g Jicama; shredded
40 g Carrot; shredded
20 g Shiitake mushroom; soak and slice thinly
10 g Garlic; minced
60 g Leek; chopped
30 g Onion; julienned
2 Tbsp. Oyster Sauce
1/2 Tsp. White Pepper Powder
3 Tbsp. Oil
Salt to taste
Soy Sauce to taste
Water if too dry
Condiment
Sambal Belacan

Directions

Image From: Malay Mail Online

Steps

Done

In a boiling pot of water, cook pork belly till it turns white for 5 mins. This will remove some impurities.

Drain and let it cool. Slice pork belly to thin strips.

In a pan, heat up oil. Salute garlic till fragrant.

Add pork belly, mushroom and dried cuttlefish. Stir fry till fragrant for a few minutes.

Add the rest of the ingredient except for leek. Continue stir frying till soft and cooked through. Add in leek and str fry bit more till reach the softness that you like. Add water if it appears to be tad too dry or you like it to be wet version.

Remember to taste and adjust seasoning to liking.

Serve immediately with rice or wrap with a lettuce. Love it with sambal belacan too!