The pork belly is first boiled for 30 minutes to get rid of some fat and to tenderize the meat before they are sliced thinly. The thinner the slices the nicer they taste.
Slices of spring onions and ginger are added to flavour the dish. Vegetables can be added for colour and health.
500 grams of pork belly (serves 5)
1 tablespoon chilli bean paste
1 teaspoon Sichuan peppercorn
|chilli bean paste|
1 teaspoon sugar
(hoisin sauce can substitute for sugar or sweet bean paste)
1 tablespoon oil for frying
1 teaspoon of slice ginger
2 sprigs of spring onion cut into inch length.
(A)Bring a pot of water to the boil, add in the pork belly.
Lower the heat to medium low and let the pork belly simmer for about 30 minutes.
Let the pork cool and cut into thin slices.
(Note: It is easier to cut the pork belly if it is chilled for about an hour)
(B) Heat the oil in a wok or pan till hot
Toss in the sliced pork and fry for a minute.
Drain any excess oil.
(C) Add the chilli bean paste, dark soy and sugar.
Stir fry for another minute and serve.
Some videos on twice cook pork belly.
This dish is also a Taiwanese favourite.
Tom Lin uses lean pork and lots of vegetables.
Chef Eric adds long beans and leek to the pork belly.