Ingredients:
1 lb pork belly, sliced into bite-sized pieces
2 tbsp vegetable oil
3 cloves garlic, minced
1 inch fresh ginger, minced
1 tbsp Sichuan peppercorns
2 tbsp fermented black beans, rinsed
1 tbsp chili paste
1 tbsp soy sauce
1 tbsp hoisin sauce
2 tbsp sugar
1 tbsp cornstarch
2 tbsp water
1 green onion, chopped for garnish
Instructions:
Marinate the pork in a mixture of soy sauce, hoisin sauce, and sugar for at least 30 minutes.
In a large wok or frying pan, heat the oil over high heat. Add the garlic, ginger, and Sichuan peppercorns and stir-fry until fragrant.
Add the fermented black beans and chili paste, and continue to stir-fry until fragrant.
Add the marinated pork to the wok and stir-fry until browned.
Add 1 cup of water to the wok and bring to a boil. Reduce the heat to low, cover the wok, and simmer for 10 minutes or until the pork is tender.
In a small bowl, whisk together the cornstarch and water.
Remove the lid from the wok and increase the heat to high. Stir in the cornstarch mixture and continue to stir-fry until the sauce has thickened and the pork is crispy.
Serve the Twice Cooked Pork with steamed rice and garnish with chopped green onion. Enjoy!
