Sichuan Preserved Vegetable Pork Belly
A fragrant, savory Sichuan dish with rich flavor that is never greasy.
Ingredients
Pork belly (boiled in plain water, fried then sliced thin)
250 g
Sichuan preserved vegetables (washed and diced)
100 g
Pickled chili peppers (cut into short segments)
25 g
Vegetable oil
25 g
Soy sauce
25 g
Salt
2 g
Sichuan fermented black beans
8 g
Ginger (sliced)
8 g
Garlic
8 g
Instructions
1
Step 1
Boil the pork in plain water until cooked through. Remove and pat the skin dry with a clean cloth, then brush on a little soy sauce. Wash and dice the preserved vegetables, cut the pickled chili peppers into short segments, and slice the ginger and scallions.
2
Step 2
Heat a wok with a little oil. When the oil is just about to smoke, place the pork skin-side down and fry until deep golden brown. Let cool, then cut the pork into 7 cm long thin slices.
3
Step 3
Arrange the pork slices skin-side down in a bowl in an overlapping fish-scale pattern. Pour in the cooking wine and soy sauce, add the salt, then add about 5 fermented black beans, 2–3 chili segments, and the preserved vegetables. Steam over boiling water for 2 hours. To serve, invert the bowl onto a plate so the pork is presented skin-side up.
