Full recipe and picture at Feeding Fen
Ingredients
- 200g boneless pork belly
- 6 baby leeks or Chinese leaf garlic
- 2tbsp cooking oil
- 1tbsp Sichuan chilli bean paste
- 1tsp sweet fermented sauce
- 2tsp fermented black beans
- 1/2tsp dark soy sauce
- 1/2tsp cater sugar
- Salt
- A few slices of red chilli or pepper for colour
Instructions
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Place pork in a saucepan, cover with water and bring to the boil. Simmer for about 30 minutes until cooked
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Lift the pork out the water, and put in the fridge for a couple of hours until completely cooled
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When the meat is cooled, cut into thin slices, making sure the top of each slice has a strip of skin across the top. Cut the leeks or Chinese leak garlic into diagonal slices
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Add the oil to a saucepan over a high flame and tip in the pork. Turn the meat down to medium, and stir-fry until the meat becomes slightly curled and smells fragrant
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Push the pork to one side of the the pan, and add the chilli bean paste to the space created. Briefly stir fry, then add the sweet fermented sauce and the fermented black beans. Stir-fry for a moment until fragrant, then mix together with the meat. Add the soy sauce, sugar and salt
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Finish off by added the leeks and pepper/cilli. Stir-fry until cooked, then serve
bon appetit
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