Cook twice to double the effort.
- 300 g pork belly
- 1 green onion
- 4-5 Sichuan peppercorn
- 6 garlic cloves
- 2 long red chili peppers
- 1 tsp cooking oil
- 1 scallion stalk, cut into small pieces
- ½ thumb ginger, sliced
- 1 tbsp broad bean paste
- 2 tsp fermented black beans
- 2 tsp light soy sauce
Place pork belly in a large pot with enough cold water to cover. Add 1 green onion and 4-5 Sichuan peppercorn seeds. Bring to boil and simmer for 30 minutes.
Smash the head of garlic sprouts and then cut the head part and leaves into 1.5 inch sections. Remove the seeds of red pepper and cut into pieces too.
Heat up around 1 teaspoon of oil in wok, fry the pork belly for around 1-2 minutes until they begin to loose oil and slightly brown.
Move the pork slices out and leave oil only, fry ginger, garlic and scallion until aroma. Place fermented black beans and broad bean paste, fry for another half minute. Return pork slices and give a big stir fry to combine well.
Add red pepper, garlic spouts and light soy sauce. Combine well and transfer out immediately.
Serve with steamed rice.