About this recipe:This is a famous home-style dish from Sichuan province. The pork-belly steak is boiled, sliced and then stir fried with sweet flour paste, chili paste and green pepper, providing a great aroma and a medley of flavors. Although the dish is made from pork belly, it is not greasy because the fat is fried out. This dish goes well with steamed rice.
300 g pork belly steak
1 button size ginger, lightly mashed
5 pieces Sichuan peppercorn
2 1/2 tablespoons lard or vegetable oil
200 g green peppers, washed, seeded
1 1/2 tablespoons Sichuan Pixian preserved chili sauce
Put the pork belly steak, ginger, Sichuan pepper corn and water into a pot. Set the heat to medium high and cook for 15 minutes or until meat is medium well. Take the meat out and cool down, then firmly slice.
Chop Sichuan Pixian chili sauce fine. Cut green peppers into triangles approximately the same size as pork slices
Place the wok on medium heat. Put a little oil, then add green peppers and salt. Stir fry until the green peppers start to become soft. Transfer them to a plate.
In the same wok, heat the cooking oil, add pork slices and stir fry until they begin to shrink. Stir in Pixian chili sauce, then add sweet flour paste and sugar. Stir fry. Finally, toss in the green peppers and stir fry for a couple more minutes until aroma is released. Plate and serve.
Tian Mian Jiang (sweet flour paste) can be substituted with hoisin sauce. The brand Lee Kum Kee sell