Spicy Chili Pork
Ingredients
- 500 gPork belly (very thinly sliced)
- 2 pcHot chili pepper (sliced)
- 3 pcGarlic (minced)
- 1 pcGreen bell pepper (cut into diamonds)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 tbspsoy sauce
- 1 tbsprice wine
- 1 tspWhite sugar
- 1 tspGinger ground
- 1 tbspPeanut oil
- 1 tspSesame oil
- 1 tbspChili bean paste (Doubanjiang) (coarsely chopped if necessary)
Method
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.
- 1
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
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
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
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
Turn off the heat, toss in the chopped spring onions, and finish with a drizzle of sesame oil for shine and fragrance.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge in an airtight container. Reheat quickly in a pan to maintain the pepper's crunch.
