Twice Cooked Pork Belly

This is a delicacy, I tell ya. It’s super addicting. A little disclaimer, eat at your own risk – pair with rice, or a nice piece of naan bread, you will not be able to stop…

Ingredients:

1 lb pork belly, skin on, raw

1 red bell pepper

1 green bell pepper

2 yellow onions

1 tsp honey

2 tsbp soy sauce

1 tsp sesame oil

1tbsp cooking oil

1 tsp of chicken or mushroom bullion

2 tbsp Pixian spicy bean paste, this is something you need to get online or in Asian markets

Method:

Clean pork belly, boil on medium heat until pork belly is cooked through.

In the mean time, seed bell peppers and cut into chunks. Cut onions into chunks.

Once pork belly is cooked through, take it out of the pot, cool on the cutting board until easy to handle. Thinly slice pork belly, skin side down so it doesn’t slide.

Wok on medium high heat, drizzle in about 1 tbsp cooking oil and spoon in the spicy bean paste. Make sure your kitchen is well ventilated. Once the spicy bean paste hits the hot wok, it can be quite strong, you may experience sneezing and coughing.. it’s all good! I promise! Stir around the bean paste and wake up the flavor.

Into the wok goes the vegetables, all of it. Stir vegetables around until cooked, about 5 minutes.

In with the sliced pork belly, stir around until bean paste is well mixed with everything. Drizzle in honey, soy sauce, sesame oil and mushroom or chicken bullion. Stir well for about 2 minutes.

Dish up and enjoy!