Sichuan-style crispy pork belly
Ingredients
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slotted spoon, cutting board, knife, large pot, wok
Nutrition per serving
Step 1/ 2
- 250 g pork belly
- ½ red bell pepper
- ½ green bell pepper
- ½ green onion
- ½ onion
- 1½ cloves garlic
- 5 g ginger
- slotted spoon
- cutting board
- knife
- large pot
Fill pot a third of the way with water and poach pork belly for approx. 10 min. in boiling water. Drain and slice pork into thin slices. Dice bell peppers into bite-sized pieces. Chop green onion, onion, garlic, and ginger.
Step 2/ 2
- 1 tbsp fermented bean paste
- ½ tbsp sugar
- 1 tsp red chili flakes
- ½ tbsp sweet bean sauce (Tian Mian Jiang)
- ½ tbsp chili sauce
- ½ tbsp soy cause
- salt
- pepper
- oil for frying
- wok
Heat oil in a wok over medium-high heat and fry pork until golden brown. Add fermented bean paste, garlic, and ginger and sauté for approx. 2 min. Add the bell peppers and season with sugar, red chili flakes, sweet bean sauce, chili sauce, soy sauce, salt, and pepper to taste. Sauté for approx. 2 more min. Serve in a large bowl. Enjoy!
Enjoy your meal!
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