Black Pepper Pork Stir-fry

Black Pepper Pork Stir-fry

Recipe by Louis Tikaram

Ingredients

• 500g Coles pork belly

  1 knob of ginger, sliced

  2 tsp oil

  1 tbsp chili bean paste

  1 tbsp fermented black beans

  3 cloves of garlic, crushed

  1 leek, sliced into 2cm diamonds

  2 red chilies, sliced into 2cm diamonds

  1 tsp Coles light soy sauce

  1 tsp Shaoxing cooking wine

  1 pinch of sugar

Method

• Place the pork belly and ginger into a medium saucepan. Cover with water and bring to a boil. Reduce the heat and simmer for 30 minutes.

  Drain the pork and transfer it to a bowl of cold water. Once it's cool enough to touch, slice it thinly.

  Heat a wok over high heat, then add the oil. Add the sliced pork belly and stir constantly to sear the meat until it lightly browns. Transfer the pork to a plate, but leave the oil in the wok.

  Reduce the heat to low. Add the Sichuan chili bean paste, fermented black beans, and garlic to the oil. Sizzle for about 30 seconds.

  Increase the heat to high. Return the pork slices to the wok. Add the leek, fresh chili, Shaoxing rice wine, soy sauce, and sugar. Stir-fry until the leek and chili start to wilt but still have some crunch.

  Remove from heat and serve with rice.

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