Ingredients
- 1 lb pork belly
- 1/2 white radish (optional)
- 6 dried shitake mushrooms (optional)
- 2 tbsp brown sugar
- 1-2 inch fresh ginger sliced
- 2 green onions sliced
- 1 cup hot water
- a few sichuan peppercorns
- 3 star anise
- 2 garlic cloves sliced
- 1-3 dried chili peppers broken up and seeded
- 1-2 tbsp light soy sauce
- 1-2 tbsp dark soy sauce
- 1 tbsp shaoxing wine
- 1 tbsp doubanjiang (optional)
Servings: people
Units:
Instructions
- peel and cube radish, rehydrate mushrooms in either hot water for 15 minutes or cold water for 1 hour - cut up mushrooms if necessary
- rinse and cube pork belly and either cover with cold water and 1 tablespoon of shaoxing wine OR add to boiling water for 1 minute and drain
- heat up a small amount of oil and stir-fry the cubes to reduce exceeded oil
- add peppercorns, star anise, chili peppers, ginger, and garlic - continue to stir fry until fragrant
- transfer contents of wok to bowl - you'll probably want to drain the excess fat
- add brown sugar, stir until melted
- add water (quickly) while constantly stirring - this is a great opportunity to burn yourself
- add cooking wine, both soy sauces and doubanjiang (if using) - bring wok to boil
- dump pork and spices back into wok, add radish and/or mushrooms (if using) - bring wok to simmer, cover
- over the next 60 minutes, uncover and stir often
- when pork seems done, remove cover and reduce sauce... stir contents often - when it looks right, it's done
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