Pork Belly with Chili and Garlic Leaves

Name: Pork Belly with Chili and Garlic Leaves
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hot Dishes

Fatty pork belly slices render slowly with fresh chilies and garlic sprouts, the greens absorbing porky richness while the meat turns golden-edged, a hearty stir-fry built for rice.

45 minNewMedium Hot Dishes Stir-fry Mild Spicy

Instructions

1
Cut the garlic chives into sections, the chili peppers into pieces, the small hot peppers into rings, and slice the ginger, shallots, and garlic.
2
Slice the pork belly.
3
Medium-low heat causes oil to burst out;
4
Push the pork aside on both sides, add 1 tablespoon of spicy Sichuan sauce and 1 teaspoon of yellow bean paste, and stir-fry until fragrant;
5
Add ginger, scallions, garlic, and bird's eye chili, and stir-fry until fragrant;
6
Toss evenly with the pork;
7
Pour in the garlic leaves and spiral peppers, 1 teaspoon of Supreme Soy Sauce, 1/2 teaspoon of sugar, 1/3 teaspoon of pepper, 1 teaspoon of white wine, and quickly mix well;
8
Generally speaking, stir-fry shouldn't have any sauce. Look, the bottom of the pan is dry, it's ready to serve.