The key ingredient of this dish is Iceberg Lettuce. Pork can be replaced with Chicken, OR Seafood such as Squid OR Prawns. If you want to cook more servings, you can simply multiply the recipe. For one serving, you cook 150g Iceberg Lettuce and it might look too much, but you must remember the volume of Iceberg Lettuce would be significantly reduced when cooked. The good side is it remains crispy after cooked.

Makes

1 Serving

Ingredients

80g thinly sliced Pork *cut into bite-size pieces
Salt & White Pepper
1/2 teaspoon Potato Starch
150g Iceberg Lettuce *I used three large leaves
1/2 teaspoon grated Garlic
1/2 teaspoon grated Ginger
1 teaspoon Sesame Oil
1/2 teaspoon Asian Chicken Bouillon Powder
1/2 teaspoon Soy Sauce
1 serving warm Cooked Rice
Crispy Chilli Oil *optional

Method
  1. Cut thinly sliced Pork Belly into bite-size pieces, lightly season with Salt and White Pepper, sprinkle with Potato Starch, and roughly coat them.
  2. Cut OR tear Iceberg Lettuce into about 5cm in size, and prepare Garlic and Ginger.
  3. Heat Sesame Oil in a frying pan over medium high heat, cook Pork until nicely browned, add Garlic, Ginger and Iceberg Lettuce, and stir.
  4. Add Asian Chicken Bouillon Powder and Soy Sauce, and stir until Iceberg Lettuce is cooked OR until the desired texture is achieved.
  5. Half fill a bowl with warm Cooked Rice and cover it with the mixture, add some Crispy Chilli Oil on top, and enjoy.