- 3 tbsp peanut oil,
- 250 g fresh, boneless, pork belly, cut into very thin slices (about 5 × 7 cm),
- a pinch of salt,
- 1 1/2 tbsp Sichuanese chili bean paste (or substitute with Sambal Oelek),
- 1 1/2 tbsp fermented black beans,
- 1 tsp light soy sauce,
- 1/2 tsp sugar,
- 2 baby leeks or 5 scallions (or mix), cut thinly at a steep angle (or you can use green bell peppers, celery, or even strips of tofu).
Algorithm:
- Heat up a wok with 3 tbsp oil until hot but not yet smoking.
- Add the pork slices and stir-fry briskly for 3--4 minutes (add the salt after 2 minutes), until he oil has cleared and the pork has lost most of its water content.
- Push the pork up one side of the wok and collect oil in a pool at the bottom.
- Drop the chili bean paste and the beans into the oil and stir-fry for 30 seconds, until the oil is red and fragrant.
- Mix with the pork and add soy sauce and sugar, and throw in the leeks.
- Continue to stir fry until the leeks are just cooked, season with salt to taste.
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