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Get a nice cut of pork belly from your local butcher
preferably 2 inches thick
my butcher misunderstood me and had it cut wrongly, means more work to be done
red chili
instead of green chili, i substitute with green capsicum to reduce the heat
leek
for more vibrant color, I've added yellow capsicum
crushed garlic
chili touban sauce. Take note, touban sauce is different than soybean paste
Douchi - Chinese fermented black soybean
small chunk of ginger
Boil the pork belly
some salt
some sugar
due to wrong cuts from the butcher, I have to do extra work
otherwise, simply slice thinly, in the vertical direction
cooking oil, in Sichuan, chili oil are used.
crush garlic
chili touban sauce
douchi
roughly stir fry to aromatic
pork belly in
once you have the sauces and pork belly mixed
add some soy sauce
keep stirring to prevent the bottom from burning
red chili
leek
green capsicum or green chili
yellow capsicum
To my personal preference, I think it is a little too salty. (All the beans products are salty)
So I added small amount of sugar to balance the saltiness level
Twice cooked pork, a delicious and easy to be cook Sichuan dish
full of flavors and delivers intense aroma to your palate