Sichuan-style crispy pork belly

Sichuan-style crispy pork belly

Based on 76 ratings
Yingpin

Yingpin

Contributor

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
250 g
pork belly
½
red bell pepper
½
green bell pepper
½
green onion
½
onion
cloves
garlic
5 g
ginger
1 tbsp
fermented bean paste
½ tbsp
sugar
1 tsp
red chili flakes
1 tbsp
sweet bean sauce (Tian Mian Jiang)
½ tbsp
chili sauce
½ tbsp
soy sauce
oil for frying
salt
pepper
MetricImperial

Utensils

slotted spoon, cutting board, knife, large pot, wok

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-cut-a-bell-pepper

How to cut a bell pepper

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal375
Fat23 g
Protein26 g
Carb16 g
  • Step 1/2

    Fill pot a third of the way with water and poach pork belly for approx. 10 min. in boiling water. Drain and slice pork into thin slices. Dice bell peppers into bite-sized pieces. Chop green onion, onion, garlic, and ginger.
    • 250 g pork belly
    • ½ red bell pepper
    • ½ green bell pepper
    • ½ green onion
    • ½ onion
    • cloves garlic
    • 5 g ginger
    • slotted spoon
    • cutting board
    • knife
    • large pot

    Fill pot a third of the way with water and poach pork belly for approx. 10 min. in boiling water. Drain and slice pork into thin slices. Dice bell peppers into bite-sized pieces. Chop green onion, onion, garlic, and ginger.

  • Step 2/2

    Heat oil in a wok over medium-high heat and fry pork until golden brown. Add fermented bean paste, garlic, and ginger and sauté for approx. 2 min. Add the bell peppers and season with sugar, red chili flakes, sweet bean sauce, chili sauce, soy sauce, salt, and pepper to taste. Sauté for approx. 2 more min. Serve in a large bowl. Enjoy!
    • 1 tbsp fermented bean paste
    • ½ tbsp sugar
    • 1 tsp red chili flakes
    • ½ tbsp sweet bean sauce (Tian Mian Jiang)
    • ½ tbsp chili sauce
    • ½ tbsp soy cause
    • salt
    • pepper
    • oil for frying
    • wok

    Heat oil in a wok over medium-high heat and fry pork until golden brown. Add fermented bean paste, garlic, and ginger and sauté for approx. 2 min. Add the bell peppers and season with sugar, red chili flakes, sweet bean sauce, chili sauce, soy sauce, salt, and pepper to taste. Sauté for approx. 2 more min. Serve in a large bowl. Enjoy!

  • Enjoy your meal!

    Sichuan-style crispy pork belly

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