Spicy Pork Belly

Overview

My mother said that when she was a child, her family was too poor to buy meat, so her grandmother would buy pork belly and make spicy pork belly for her mother to eat. At that time, the offal was not used, so it was cheap. The spicy pork belly made by my grandma was very fragrant, so I passed it on to my mother, who then taught me how to make it. Now I make this dish every time I feel homesick. Fragrant, spicy and numb, it goes very well with rice.

Tags

• hot dishes
• chicken essence
• chili
• chives
• doubanjiang
• dried chili pepper
• old soy sauce
• pork belly
• sichuan pepper oil
• garlic
• salt

Ingredients

Steps

1. 1 Cut half of the pork belly into shreds (processing method: clean the pork belly, add water, 1 piece of cinnamon, and 2 star anise, and cook until chopsticks can be easily inserted. I cooked the whole pork belly for 35 minutes on high heat. Cook it until it is still slightly chewy)

2. 2 Chop garlic, green pepper, and red pepper. I chose the very spicy green and red peppers.

3. 3 Heat oil over high heat, add chili pepper and garlic slices and stir-fry for 2 minutes, then remove.

4. 4 Don't wash the pot. Set the heat to medium, use the remaining oil, add 1 tablespoon of watercress and stir-fry until red oil appears.

5. 5 Pour in the pork belly, turn to high heat and stir-fry for 5 minutes.

6. 6 Cook until the pork belly is evenly colored.

7. 7 Pour in the previously fried chili and garlic slices and stir-fry for 2 minutes

8. 8 Add salt, chicken essence, dried chili powder, dark soy sauce, and peppercorn oil and stir-fry until the seasoning is evenly colored

9. 9 Turn off the heat, add the chopped green onions and stir-fry for 1 minute until the green onions are fragrant

10. 10 Serve on a plate and enjoy