- 320 grams pork belly
- 1 tablespoon Tianmianjiang (sweet wheaten bean paste)
- 1 tablespoon Shaoxing wine
- 1 teaspoon soy sauce
- 1 teaspoon sugar - granulated
- 1 teaspoon vegetable oil
- 1.25 centimeters ginger - fresh peeled and thinly julienned
- 2 teaspoons doubanjiang (chili bean paste)
- 75 grams garlic scapes trimmed and chopped into 2 in. pieces
- 1 bunch scallions trimmed and chopped into 2 in. pieces
- Put the pork belly in a pot that it barely fits in. Add cold water until the pork is completely submerged. Remove the pork, then bring the pot of water to a boil. Add the pork, cover and simmer over medium low heat for 20 minutes.
- Remove the pork from the liquid, wrap it in foil and then place it in the refrigerator for 3-4 hours. This solidify's the fat making it easy to slice. You can skim the liquid and use it as a soup base for another dish, or just pour it out.
- Once the pork is chilled use a sharp knife to slice it into 1/8" (3mm) thick slices.
- In a small bowl, combine the Tianmianjiang, Shaoxing, soy sauce and sugar.
- Heat a wok or large sauté pan over high heat until very hot. Add the oil, then add the sliced pork belly. Stir-fry until the pork has started to crisp around the edges.
- Drain off the excess oil and then push the pork to the edges of the pan. Add the ginger and doubanjiang. Fry until the chili sauce is fragrant (10-15 seconds).
- Add the garlic sprouts and stir-fry with the pork until the garlic sprouts are cooked through.
- Add the bowl of sauce along with the scallions and stir-fry until all the liquid has evaporated.
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