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About this recipe:
This is a simple, succulent Sichuan dish that is packed full of flavour. Marinated pork belly is steamed, then stir-fried and tossed in a delicious spicy sauce.
Makes: 3 - 4 servings
500g skin-on, boneless pork belly
2 teaspoons rice wine
2 teaspoons soy sauce
2 tablespoons sweet bean paste
1 tablespoon chilli bean paste
2 teaspoons sugar or to taste
1 tablespoon rice wine
2 tablespoons cooking oil
2 green chilli peppers, chopped
3 spring onions, cut into 2cm lengths
1 tablespoon cooking oil
chicken stock granules to taste
Extra time:2hr marinating ›
- Rub the pork belly with 2 teaspoons rice wine and 2 teaspoons soy sauce. Let sit for 2 hours.
- Place the pork belly steak on a heat-safe dish and put the dish on a steamer tray. Steam for at least 20 minutes.
- Meanwhile, combine the sweet bean paste and chilli bean paste in a small bowl. Add the sugar and 1 tablespoon rice wine. Mix well to form a sauce, set aside.
- When the pork has cooked, let cool. Cut the pork belly into thin slices.
- Heat a wok over medium heat, pour in 2 tablespoon cooking oil. Add the pork and stir-fry for a few minutes until light brown in colour. Set the pork aside and reserve the oil in the wok.
- Heat the reserved oil in the wok and stir-fry the chillies and spring onions for 1 minute. Remove and set aside.
- Heat 1 tablespoon oil in the same wok until hot. Pour in the sauce and stir-fry until fragrant. Add the pork back into the wok and stir until the pork is evenly coated with the sauce.
- Add the chillies and spring onions and toss. Season with chicken stock granules and serve.
Rice wine, sweet bean paste and chilli bean paste can be purchased in Chinese/Oriental speciality shops or online.
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