Sichuan Chilli Pork Belly Stir-Fry | Marion's Kitchen
Sichuan Chilli Pork Belly Stir-Fry | Marion's Kitchen
Ingredients
Main
- 2 tbsp vegetable oil
- 400g (14 oz) pork belly, cut into roughly 3cm (just over 1 inch) cubes
- 2 tsp Sichuan peppercorns, crushed in a mortar and pestle
- 10 dried red chillies
- 4 garlic cloves, roughly chopped
- 4cm (1½ inch) piece ginger, peeled, julienned
- 2 green capsicums (bell peppers), deseeded, cut into bite-sized pieces
- 2 spring onions (scallions), cut into batons
- 1 tbsp chilli crisp (or to taste)
Stir-fry sauce
- 2 tbsp soy sauce
- 1 tbsp Chinese Shaoxing wine
- ¼ tsp sugar
Instructions
- 1
To make the stir-fry sauce, combine the ingredients in a small bowl and set aside.
- 2
Heat the vegetable oil in a wok over high heat. Add the pork and stir-fry for 3 minutes or until the pork is almost cooked through and golden at the edges.
- 3
Add the crushed peppercorns to the pork, as well as the chillies, garlic and ginger. Give everything a toss to combine and stir-fry for another 2 minutes until lovely and fragrant.
- 4
Next, add in the capsicum and stir-fry for another 2 minutes or until the capsicum is just tender (but still crunchy).
- 5
Pour the stir-fry sauce around the edges of the wok, then toss all the ingredients together until combined. Add in the spring onion. Stir-fry for a minute until slightly softened and the pork is cooked through.
- 6
Transfer to a serving bowl and drizzle with chilli crisp or chilli oil. Serve immediately.
