• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound pork belly, sliced ½-inch thick
  • 4 long hot green peppers, cut into 1-inch pieces, deseeded if desired
  • 1 teaspoon minced ginger, sliced to a ⅛-inch thickness
  • 12 dried red chili peppers
  • 5 cloves garlic, sliced
  • 2 tablespoons chili oil with chili flakes
  • ¾ teaspoon salt
  • ¼ teaspoon sugar
  • 1 scallion, chopped
  1. Instructions
  2. Heat your wok with 1 tablespoon vegetable oil until just smoking, and add the pork belly. Stir fry the pork belly, turning down the heat to medium and cooking the pork until just crispy and browned (about 6 minutes).
  3. Remove the pork from the wok and set aside.
  4. Turn the wok back up to high heat, and add the long hot green peppers to the leftover oil from frying the pork belly. Stir-fry until just scorched, but not wilted, and set aside along with the pork belly.
  5. At this point, there should still be leftover oil in the work. Turn the heat down to medium, and add the ginger.
  6. Gently stir until fragrant. Add the dried red peppers, garlic.
  7. Gently stir-fry for another 30 seconds. It’s important to toast the dried peppers and garlic but not burn them, or it will result in a bitter flavor!
  8. Next, turn the heat back up to high, and stir in the pork belly and peppers you set aside before.
  9. Add in the chili oil, salt, and sugar, and stir fry everything together.
  10. Add the scallions on top, and stir fry for another 60 seconds until the pork is well coated with all the spices.