Ingredients
250 g (about 1/2 lb) Chinese cured pork belly, 50 g (about 1/4 cup) each of red and green hot peppers.
Seasonings
4 g cooking wine, 3 g each soy sauce and fermented black beans, 2 g each MSG and dried chili peppers, 70 g oil, and chicken stock to taste.
Instructions
1. Remove the skin from the whole piece of cured meat and slice it; cut the red and green hot peppers into segments.
2. Bring a pot of water to a boil and blanch the cured meat, then remove it. In another pan, heat a small amount of oil and sauté fermented black beans, dried chilies, and hot peppers until fragrant. Add the cured meat, cooking wine, soy sauce, MSG, and chicken broth. Bring to a boil, then simmer over low heat for 10 minutes. Reduce the sauce until nearly dry, then plate. This dish is rich, savory, and uniquely flavorful.