Recipe Cuisine: Chinese
Theme: Soul Spicy
Sichuan Pork Belly
By: Miku G
Ingredients
- 250g Pork belly, thinly sliced
- 200g Fresh green beans, trimmed
- 1 tbsp Chiu Chow chilli oil
- 1 tsp Light soy sauce
- ½ tsp Sugar
- 5cm piece of ginger, julienned
- 6–8 Heaven facing chillies (Chao Tian Jiao)
- 1 Spring onion, finely sliced for garnish
- Steamed Jasmine rice, to serve
Product used in recipe
- LEE KUM KEE - CHIU CHOW STYLE CHILLI OIL
Method
- Set a wok over medium-high heat. Add the pork slices in a single layer. Fry until the fat has rendered out and the edges are golden and crisp. Remove the pork and set it aside, leaving the rendered pork fat in the pan.
- Add the green beans to the hot pork fat. Let them sit undisturbed for 1 minute to char slightly, then toss and fry for a further 3-4 minutes until tender-crisp.
- Push the beans to the side of the wok. Add the ginger and chillies to the centre. Stir-fry for 20-30 seconds, just until the chillies become aromatic and glossy, without darkening.
- Return the pork to the wok. Add the Chiu Chow oil, soy sauce, and sugar. Toss everything together over high heat for about 60 seconds. The oil and soy will emulsify with the rendered fat, creating a glistening, savoury glaze.
- Transfer to serving bowls and garnish with spring onions. Serve with Jasmine rice.
