Spicy Szechuan Pork Recipe

Ingredients:

280g (10 oz) pork belly
1 tbsp groundnut oil
1 tbsp chilli bean sauce
1 tbsp fermented black beans
1 tsp sweet red bean paste (optional)
1 green bell pepper, thinly sliced
1 tsp sugar
1 tsp dark soy sauce
pinch of ground white pepper

Method:

Also known as doubanjiang or chilli bean paste, chilli bean sauce is a fiery blend of fermented soybeans, broad beans, red chillies, salt and spices. If you cannot get it, substitute a blend of sambal olek (for the heat) and a little fish sauce (for the fermented saltiness).

Rinse the fermented black beans thoroughly, drain then turn into a bowl and mash lightly before setting aside.

Bring a pan of water to a boil then add the pork slices, reduce to a simmer, cover the pan and cook for 20 minutes skimming the surface free of fat from time to time.

Take off the heat and set aside to cool then remove the pork from the broth and slice the meat thinly.

Pre-heat your wok and when hot add the oil. Hat the oil until almost smoking then add the pork slices and stir-fry until they begin to shrink. At this point stir in the chilli bean sauce, ensuring that it coats the pork. Now add the black beans and the red bean paste (if using).

Finally add the bell pepper and toss to combine before adding the sugar, soy sauce and white pepper. Stir fry for 2 minutes then turn into a warmed bowl and serve.

Personally I like this dish quite spicy and as a variation you can add 1 small green chilli, finely chopped and 1/4 tsp Szechuan peppercorns, crushed.