This fried pork belly with chili is my own recipe. Americans eat a lot of pork belly in the form of bacon. The difference is that bacon is cured with nitrites, while the pork belly is natural with no additives.
Pork belly is located in the abdomen of pigs. There is a lot of fat tissue, including muscle tissue. Pork belly has always been an ingredient needed for some special dishes. In China, we call pork belly “WuHuaRou”, and “Wu” means 5. This means that this part of the meat has a five-layer structure. The first layer is the skin; the second layer is fatty meat; the third layer is lean meat; the fourth layer has more fatty meat; and the fifth layer is lean meat. The combination of these layers constitutes a beautiful piece of pork belly.
In China, every kind of food has a variety of cooking methods, and pork recipes are no different. I remember when I was living in my hometown in Guangxi, I could see pork on the dinner table every day. This is almost our inseparable partner at the dinner table. The Hakka people like to fry the pork separately. Simple ingredients only need simple cooking methods, which preserves the flavor of the pork. My mother was from the Zhuang ethnic group, and she liked to stir-fry pork belly with vegetables. When tasting the delicious pork she cooked, I could also taste the delicious sweetness of vegetables. Either way, I think it is tasty.
Now that I am grown up, I cook pork in my own style, not the Hakka style or the Zhuang style. This is a kind of cooking I like, I hope you like it.
Ingredients needed:
- 1 lb (500 g) pork belly
- 3 green peppers
- 3 dried xiao mi la chilies
- 3 garlic cloves
- 10 Sichuan peppercorns
- 1 teaspoon (5 ml) Light soy sauce
- ¾ teaspoon (3 ml) vinegar
- 1 teaspoon (5 ml) white sugar
- 2 teaspoons (10 ml) Pixian Doubanjiang Bean Paste
- 2 teaspoons (10 ml) Oil
Preparation:
- Slice the pork belly.
- Chop the garlic and green pepper.
Cooking:
- Heat the oil in your wok, add the green peppers, stir-fry for 3 minutes. Then remove them, and set aside.
- Add the pork belly into the wok, stir fry on low heat. Extract the oil from the fat. Fry the pork belly until slightly browned, then remove it from the wok and set aside with green peppers.
- We can see that there is a lot of melted fat left in the wok. Let us take out 2/3 and leave 1/3 of the fat in the wok.
- Heat the fat, add the dried chili peppers and the Sichuan peppercorns to fry until fragrant, then add the bean paste.
- Add the cooked green peppers and pork back to the wok. Add light soy sauce, minced garlic, vinegar, and sugar. Stir-fry for 2 minutes and then remove and serve.
Notes:
- When frying the pork belly, please be careful not to be splashed by the hot oil. Since we did not remove the skin, the pig skin will splash when it encounters the hot oil.
Jing’s Fried Pork Belly with Chili
Equipment
- 1 wok
Ingredients
- 1 pound pork belly (skin on) (500 grams)
- 3 green peppers Anaheim, or Poblano
- 3 xiao mi la (millet) chili peppers
- 3 garlic
- 10 Sichuan Peppercorns
- 1 tsp Light soy sauce
- ¾ tsp Baoning vinegar (substitute white vinegar)
- 1 tsp sugar, white (granulated)
- 2 tsps Pixian Doubanjiang Bean Paste
- 2 tsps Caiziyou roasted rapeseed oil (substitute Peanut, Canola, or Soybean oil)
Instructions
Preparation:
- Slice the pork belly.
- Set aside on a plate.
- Chop the garlic and green pepper.
Cooking
- Heat the oil in your wok, add the green peppers, stir-fry for 3 minutes. Then remove them, and set aside.3 green peppers, 2 tsps Caiziyou roasted rapeseed oil
- Add the pork belly into the wok, and brown it on low heat. Extract the oil from the fat.1 pound pork belly (skin on)
- When the pork belly is evenly browned (do not cook it to a crisp, it should be tender, not crunchy )remove it from the wok and set aside with green peppers.
- We can see that there is a lot of melted fat left in the wok. Let us take out 2/3 and leave 1/3 of the fat in the wok.
- Drain ⅔ of the hot fat into a heat proof container. (NOTE: You can save this as lard.)
- Heat the remaining fat, add the dried chili peppers and the Sichuan peppercorns to fry until fragrant.10 Sichuan Peppercorns, 3 xiao mi la (millet) chili peppers
- Next, add the bean paste.2 tsps Pixian Doubanjiang Bean Paste
- Add the cooked green peppers and pork back to the wok. Add light soy sauce, minced garlic, vinegar, and sugar.1 tsp Light soy sauce, ¾ tsp Baoning vinegar, 1 tsp sugar, white (granulated), 3 garlic
- Stir-fry for 2 minutes and then remove and serve.
Notes
Nutrition
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Very very good!!! I especially like that the pork belly is fried to be crispy and not “blubbery.” Not too hot, amount of peppers gives this a very good flavor.