Chengdu Pork Belly

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Chengdu Pork Belly

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Ingredients

Adjust Servings:
2 tablespoons Shaoxing Cooking Wine
2 tablespoons Szechuan Hot Bean Sauce
1 tablespoon Dark Soy Sauce
1 tablespoon Light Soy Sauce
2 tablespoons Chinkiang Vinegar
1 teaspoon Ground White Pepper
1 teaspoon Brown Sugar
1 tablespoon Vegetable Oil
2 tablespoons Szechuan Peppercorns
6 Red Chili Peppers Thinly sliced
3 cloves Garlic Thinly sliced
3/4 pound Pork Belly Thinly sliced into 3-inch long pieces
1 stalk Scallion Thinly sliced as garnish
1 cup Jasmine Rice Cooked according to package instructions
1 cup Bok Choy Optional

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Features:
    Cuisine:

    Pork belly slices in a Szechuan hot bean sauce served with bok choy and jasmine rice

    • 20 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Steps

    1
    Done

    Combine Shaoxing cooking wine, Szechuan hot bean sauce, dark soy sauce, light soy sauce, Chinkiang vinegar, ground white pepper and brown sugar in a small bowl.

    2
    Done

    Heat a large pan over high heat. When hot after 2 minutes, add vegetable oil, then add Szechuan peppercorns, red chili peppers and garlic. Stir fry for 1 minute until fragrant. Add pork belly and half of the scallions, cooking for one minute. Stir to mix well, then reduce heat to medium and add sauce from Step 1. Stir fry for additional 3 minutes until pork is fully cooked. Toss in remaining scallions then serve with jasmine rice and bok choy.

    3
    Done

    Cook bok choy (optional)

    Using same pan for cooking pork belly, add a little more vegetable oil and 2 thinly sliced garlic cloves. Place bok choy into pan and stir fry for about 8 minutes until bright green and wilted.

    Rebecca Chan

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