Elevate the humble zi char dish with this innovative (and delicious!) recipe by Masaki Yanagiya, who is the Head Chef of DYNASTY at Hilton Tokyo. It involves rolling up your favourite fruits like strawberries and grapes with thin pork belly slices, then deep fried and coated with a black vinegar sauce that will enhance the flavours. Best eaten with a warm bowl of rice.
- 6 thin slices pork belly
- 6 green grapes
- 6 strawberries
- 6 cherry tomatoes
- 50 g onion, sliced
- Potato starch
- Fine strips of leek (optional)
Black Vinegar Sauce
- 2 tbsps black vinegar
- 2 tbsps balsamic vinegar
- 2 tbsps rice vinegar
- 5 tbsps water
- 1 tsp soy sauce
- 5 tbsps sugar
- 4 tbsps crystal sugar
- 1 pinch salt
- 1 tbsp potato starch with water
Lay sliced pork belly on a flat surface and sprinkle salt and pepper.
Coat green grapes, strawberry and cherry tomato with potato starch. Coat sliced pork belly with potato starch.
Place a piece of green grape on the pork and nicely roll up. Do the same with the strawberries and cherry tomatoes. Once all ingredients are nicely rolled up, sprinkle potato starch onto them.
Heat oil (mid temperature) and deep-fry above ingredients.
Prepare black vinegar sauce:
- Combine water, sugar and crystal sugar in pan and heat up.
- Once boiled, add all vinegars and soy sauce.
Stir in the fried pork. Once blended, thicken with potato starch and water. Garnish pork with onion and leek. Serve!