Ingredients
500 g (about 1 lb) pork belly, 50 g garlic cloves.
Seasonings
25 g scallions, 25 g dried chili peppers, 20 g ginger, a pinch each of salt, Sichuan peppercorns, and sesame oil, 1 teaspoon each of dark soy sauce and chili oil, 2 tablespoons light soy sauce, 2 teaspoons Shaoxing wine, and 3 tablespoons vegetable oil.
Preparation
1. Peel the garlic cloves, wash them, place in a bowl, add a pinch of salt, and mash into a paste.
2. Wash the scallions, mince the white parts and cut the remaining into sections; wash the ginger, cut into shreds; wash the dried chilies, drain, and cut into sections.
3. Rinse the pork belly, cut into large chunks, blanch in boiling water, then remove and drain.
Steps
1. Place a pot over heat, add enough water to cover, then add the pork belly, scallion segments, ginger slices, Sichuan peppercorns, and cooking wine. Bring to a boil over high heat, then reduce to medium heat and cook until the pork is fully tender. Remove, let cool, and slice into large thin pieces.
2. Heat oil in a wok until hot, then add dried chili pepper segments and fry until crispy to make chili oil; remove, drain, and finely chop, then transfer to a bowl and stir in dark soy sauce, light soy sauce, minced garlic, sesame oil, and chili oil to combine into a seasoned sauce.
3. Arrange the sliced pork belly on a plate, drizzle with the seasoned sauce, toss well, and serve.