Sichuan Three Pepper Pork Belly Stir-fry

Method9 steps · about 30 min

1. 1

   Step 1: Slice all 12 oz pork belly ½-inch thick and keep chilled until frying. Wash and thoroughly dry the 4 long hot green peppers, then cut them into 1-inch pieces, removing seeds if desired. Prepare 1 tsp minced ginger, slice the 5 garlic cloves and chop the scallion (1). Set out the 12 dried red chilies, 1 tsp whole Sichuan peppercorns and all other measured seasonings before heating the wok.

   Uses 12 oz pork belly, sliced ½-inch thick · 4 long hot green peppers, cut into 1-inch pieces · 1 tsp minced ginger · 12 dried red chili peppers · 5 cloves garlic (sliced) · 1 tsp whole Sichuan peppercorns · 1 scallion (chopped) · Clean water for washing peppers and scallion as needed

   
2. 2

   Step 2: Heat the wok with all 1 tbsp vegetable oil until it just begins to smoke, then add all prepared pork belly from step 1. Reduce the heat to medium and stir-fry, turning the pieces, until browned and crisp, about 6 minutes. Lift the pork to a clean plate, leaving the oil and rendered pork fat in the wok for step 3.

   Brown and crisp the pork belly · 6 minUses 1 tablespoon vegetable oil · All sliced pork only, excluding the prepared vegetables and spices

   
3. 3

   Step 3: Return the wok to high heat. Add all prepared green pepper pieces from step 1 to the oil and rendered fat retained in the wok from step 2. Stir-fry until lightly scorched but still holding their shape, then lift them beside the pork, leaving the fat in the wok.

   Uses Wok fat only, excluding lifted pork · All green pepper pieces only, excluding other prepared ingredients

4. 4

   Step 4: Reduce the wok from step 3 to medium heat. Stir in all prepared 1 tsp minced ginger from step 1 until fragrant. Add the prepared 12 dried chilies, 5 sliced garlic cloves and 1 tsp whole Sichuan peppercorns from step 1 to the retained wok fat.

   Uses Wok fat only, excluding lifted peppers and pork · Complete measured aromatics and whole peppercorns only, excluding pork, green peppers and scallion

   
5. 5

   Step 5: Gently stir-fry the aromatics and wok fat from step 4 for another 30 seconds, toasting the dried chilies and garlic without burning them.

   Toast the chilies and garlic · 1 minUses Ginger, dried chilies, garlic, whole peppercorns and retained wok fat

   
6. 6

   Step 6: Raise the heat to high and return the pork lifted in step 2 and peppers lifted in step 3 to the toasted spice mixture from step 5. Toss together; the whole Sichuan peppercorns are already in the wok.

   Uses Toasted aromatics, peppercorns and retained wok fat · Lifted pork only, excluding retained wok fat · Lifted peppers only, excluding retained wok fat

7. 7

   Step 7: Add all 2 tbsp ready chili oil with some of its chili flakes, ¾ tsp salt and ¼ tsp sugar to the pork-and-pepper mixture from step 6. Stir-fry together, then pour all 1 tbsp Shaoxing wine around the perimeter of the wok.

   Uses Combined pork, peppers, aromatics and wok fat · 2 tablespoons chili oil (with chili flakes) · ¾ teaspoon salt · ¼ teaspoon sugar · 1 tablespoon Shaoxing wine

8. 8

   Step 8: Add all the prepared chopped scallion from step 1 to the seasoned stir-fry from step 7. Stir-fry for another 60 seconds until the pork is coated in the spices. Verify that the pork is fully cooked and reaches at least 63°C, continuing cooking if needed, then take the wok off the heat.

   Finish the pork-and-pepper stir-fry · 1 minUses Seasoned pork, peppers, aromatics and wok fat · All prepared scallion only, excluding other foods

   
9. 9

   Step 9: Let the fully cooked pork-and-pepper stir-fry from step 8 rest off the heat for at least 3 minutes after the pork reaches 63°C, then serve promptly with optional separately prepared steamed white rice.

   Rest the cooked pork · 3 minUses Fully cooked pork-and-pepper stir-fry · Ready steamed white rice for serving, optional