# 🐷 Pork belly lemon 🍋 (or three layers flinching lemon)😋

🛒 main ingredient.

Slide pork belly: 300 - 500 grams (sliced type recommended for easy and soft ripening)

Side dish vegetables: ice-soaked kale stalks (to make them crisp), alley cabbage, or salad vegetables.

Juice mixture (spicy recipe)

Chili pepper: 15-20 tablets (according to preference)

Chinese garlic: 10-15 cloves

Pure lemon juice: 4-5 tablespoons

Fish sauce: 3-4 tablespoons

Beep sugar or granulated sugar: 1-2 tablespoons

Coriander: for sprinkles and coriander roots for pounding in water topped

Making steps

Prepare Vegetables: Peel the kale stalks, slice them obliquely into slices, and soak them in cold water or ice mixing water to make them crisp. Cabbage alley is prepared with a waiting dish.

Make a Drape Juice: Pound or thoroughly churn the chili peppers, garlic and coriander roots, season with lemon juice, fish sauce and sugar, taste to three flavors, sour lead, salty, followed by a little sweet.

Scalding Pig: Set the water to extremely boiling (may add a little salt), bring the pork belly down to scalding just enough to cook (should not be too long because the pig will be sticky), when cooked, scoop up the flap immediately.

Arrange Serving: Place the pork belly scalded on a dish backed with cabbage, alley and kale stalks, then pour the prepared yum juice all over, garnished with coriander and garlic slices, adding beauty.

Delicious Tips

Softness: If a non-slide piece of pork is used, it can be fermented with oily starch or egg whites before blanching to increase the bouncy softness.

Freshness: Fresh squeezed lemon juice should be used to give it a pleasant aroma and sharp sour taste.

Side dishes: Kale stalks must be peeled off to be shaven before taking to ice. This will keep them crisp and non-sticky.