Macao Crispy Pork on Watercress (Litson Kangkong)

This recipe is a bit time consuming but the results are worth the wait. You will need at least 2 to 2-1/2 lbs. of pork belly...choose the part without the bones so it would be easy to slice. Put the belly in a pot and add water up to the meat level. Add about 5 star anise, a teaspoon of five spice powder and salt and 5 drops of sesame oil. Boil for at least 30 to 40 minutes and set aside on a strainer to cool off. Place the belly in the refrigerator overnight.


Next day: Puncture the belly skin with a needle with as many holes as you can. This will release the fat through the holes and create bubbles on the skin to make it crispy. Using a wok or a deep fryer, pour in generous amounts of peanut oil to at least cover the belly and set the temperature to high heat. When the oil starts to bubble, gently place the belly and cook  and continually baste using a ladle it until the skin starts crackling evenly all over. Remove the belly on a strainer to drain the oil.


On another pot, boil a cup or two with water adding a few pinches of salt and sesame oil. Wash a couple of bunches of watercress and cut off the bottom part. Chop the watercress into 3 portions and boil until soft. Drain and arrange the cooked vegetable on a platter. Chop up around 6 cloves of garlic and brown them using the peanut oil you used for the belly and sprinkle on top of the watercress. Using a chef knife or a sharp cleaver, slice the pork belly and lay it on top of the watercress. Before serving, pour about 2 tablespoons of oyster sauce on the sliced belly. Bona Petit!