Spicy Chili Pork

Thinly sliced pork belly seared until the fat becomes translucent and crispy. A glossy brown sauce coats the meat, awakened by a sharp chili kick.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 735
• Protein: 13 g
• Carbs: 7 g
• Fat: 71 g

Ingredients

• 500 g Pork belly ( very thinly sliced )
• 2 piece Hot chili pepper ( sliced )
• 3 piece Garlic ( minced )
• 1 piece Green bell pepper ( cut into diamonds )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp White sugar
• 1 tsp Ginger ground
• 1 tbsp Peanut oil
• 1 tsp Sesame oil
• 1 tbsp Chili bean paste (Doubanjiang) ( coarsely chopped if necessary )

Instructions

1. Meat preparation

   Slice the pork belly into very thin strips, about 2mm thick. If the meat is too soft, put it in the freezer for 20 minutes to firm up the flesh and make cutting easier.

2. Wok searing

   Heat the peanut oil in a smoking wok. Toss in the pork. Let it brown without stirring too much at first so the edges curl and become crispy. The fat should render and become translucent.

3. Aromatics and chili

   Add the doubanjiang paste, minced garlic, ground ginger, and sliced chilies. Stir-fry until the oil turns red and fragrant, then add the pepper cut into diamonds.

4. Deglaze and coat

   Pour in the rice wine and soy sauce. Add the sugar. Stir vigorously: the sauce should reduce instantly to stick to the meat and give it a glazed appearance.

5. Finishing

   Turn off the heat, toss in the chopped spring onions, and finish with a drizzle of sesame oil for shine and fragrance.

Chef's tips

• The wok must be scorching hot before adding the meat, otherwise it will boil instead of searing.
• Don't add salt, the soy sauce provides all the saltiness needed.

Storage

Keeps for 2 days in the fridge in an airtight container. Reheat quickly in a pan to maintain the pepper's crunch.