This classic pork dish is perfect for being served with a bowl of steamed rice.
Prep time:10 minsCook time: 20 mins
Yield: 2 to 3 serves
Ingredients:
- 200 gm pork belly slices
- ½ green capsicum, cut into pieces
- 3 pieces dried spicy tofu (optional), sliced
- 1 Tbsp sweet bean sauce
- ½ Tbsp chilli bean sauce, or to taste
- 3 Tbsp chicken stock
- 1 tsp sugar
- 1 tsp Shaoxing wine
- salt, to taste
- pepper, to taste
- Spring onion, for garnish
Method :
- Cut pork slices into 4 to 5cm long. Season with salt and pepper.
- Heat oil in a fry pan. Fry pork over medium heat, until both sides are lightly brown. Remove from pan and place on kitchen papers to absorb excess oil. (Note: If the heat is not enough, pork will release water. Cook in batches if your pan is not big enough.)
- Discard oil from pan, retain about 1 to 2 tablespoons of oil, just enough to stir fry. Add sweet bean sauce and chilli bean sauce and saute until aromatic. Add capsicum and dried spicy tofu. Pour in chicken stock. Continue to cook until capsicum is just cooked, yet still crisp. Toss back the pork slices. Increase heat to high. Sprinkle wine. Quickly stir to combine. Season with sugar. Remember to taste by yourself. When sauce dries up, add spring onion. Dish up. Serve immediately.
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