Cong You Bing

Flaky multi-layered Chinese flatbreads made by rolling scallion oil into the dough and pan-frying until crispy.

Ingredients

• 600g pork belly
• 2 cups glutinous rice
• 2 tbsp minced garlic
• 1 1/2 tsp white pepper
• 2 tbsp neutral vegetable oil
• a generous handful of scallions
• a handful of fresh cilantro, chopped
• a drizzle of oyster sauce
• 1 cup chicken stock
• 2 tsp star anise

Instructions

1. 1

   Prepare the jasmine rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the large prawns, bean sprouts, sliced scallion whites, and five-spice powder, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the jasmine rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the large prawns mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the jasmine rice with the filling, a spoonful of black vinegar, and a scattering of scallion greens.

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