Sarawakian Local Delights : Wild Torch Ginger, Deep fried Belly Pork Salad

When you have a cluster of wild torch ginger growing in your backyard, you would be only too happy to include the flowers in your salads, especially when you have unexpected visitors. You will be able to add not only colour but extra dishes to your table.

I made a simple salad from available vegetables, lettuce, cabbage, peas and a bit of my own quick dish of deep fried belly pork.

How to make the deep fried belly pork? Season the belly pork with fermented toufoo and pepper for about 30 minutes . Heat up a wok with oil for deep frying. Deep fry the slice of belly pork at first on high heat and then lower the fire. Depending on the size of the belly pork, it should be well done when you poke the belly pork with a chopstick  after half an hour. Slice thinly and serve by itself, or in a bed of nice salad.

This salad went well well with a lot of lime juices, pounded chillies, some cider vinegar, a bit of onion oil and some fish sauce. Top with fried sliced shallots and chopped spring onions.