Pan-Fried Pork Belly
Story of the Flavor of Love: In life, one cannot be too picky about choosing the fat or the lean. If you get the lean, you have to eat it; if you get the fat, you have to eat it too—each has its own good taste. Enjoy it with all your heart. One day you will realize that eating both fat and lean together is the deliciousness of pork belly, and also the essence of life's flavors.
Story
Story of the Flavor of Love: In life, one cannot be too picky about choosing the fat or the lean. If you get the lean, you have to eat it; if you get the fat, you have to eat it too—each has its own good taste. Enjoy it with all your heart. One day you will realize that eating both fat and lean together is the deliciousness of pork belly, and also the essence of life's flavors.
Ingredients
Skinless pork belly
350g
Baby bok choy
100g
Chopped green onion
5g
Garlic sprouts
10g
Instructions
1
Step 1
,
2
Step 2
Wash and clean baby bok choy, cut into sections, blanch until cooked, and set aside in a dish. Wash and slice the pork belly.
3
Step 3
1
4
Step 4
Add garlic sprouts and chopped green onions to the wok.
5
Step 5
Add Lee Kum Kee Tian Cheng Yi Wei, stir well with a spatula, and place on the blanched vegetables to serve.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
