Sichuan-style crispy pork belly

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!