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Wincies Yum Sam Grab Recipe

500 grams
25 grams
100 grams
Dressing (see

Crispy Pork (see below)

Fish Maw
cashew nuts (roasted and salted)

Crispy Pork
500 grams
4 tbsp
3 tbsp
5 cups
1 tbsp
1 cup

four-inch-thick piece of pork belly

corn flour
vegetable oil for frying

2 tbsp
1 tsp
2 tbsp
2 tbsp
1 stalk
2 tbsp

finely sliced small red hot chili

crushed red chili flakes
finely sliced shallot
fish sauce
lime juice
finely sliced lemongrass (yield about 2 tbsp)
finely sliced scallions

Prepare Crispy Pork
Cut the pork belly into three 1 1 slices. Boil the pork belly pieces in water with
3 tablespoons of vinegar and 1 tablespoon of salt added. Cook until the rind is soft
(at least half an hour). Season the pieces with the remaining salt and vinegar (using
a pastry brush) and let stand until cool. Slice the pork into -inch pieces. Coat with
corn flour. Fry in hot oil until the rind is crisp. Place fried pork on paper towels to
Prepare Remaining
Fry cashew nuts in hot oil until the color turns one shade darker, about 1 minute.
Place on paper towels to drain. Fry fish maw in hot oil until crispy, about 2 minutes.
Place on paper towels to drain.
Remove the seeds from the hot chili (This is to make it less spicy. Leave seeds in if
you prefer it to be spicier). Combine with remaining dressing ingredients in a large
mixing bowl. Transfer the crispy pork, fish maw and cashew nuts to the bowl and
toss lightly until all ingredients are covered in the dressing. Spoon onto serving dish
and serve.