What's for dinner? Sichuan pork belly

The original name of this recipe is Sichuan Double-Cooked Pork Belly. It uses meat that has already been cooked and prepared as a temple offering, then brought home and fried up in this dish. Since I didn't have any sacrificial meat on hand, the pork in my version is only cooked once.

INGREDIENTS

• 1 pound pork belly, sliced
• 1 pkg. dried tofu, sliced
• 3 cloves garlic, chopped
• 2 green onions, sliced (I didn't have any so I used regular onion)
• 1 bell pepper, sliced
• 1 red chili pepper, sliced
• 1/2 head of Chinese cabbage, torn
• 1 Tbsp spicy soybean paste
• 1½ Tbsp sweet soybean paste
• 1½ Tbsp rice wine
• 2½ Tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil

 

DIRECTIONS

Heat 1 Tbsp of oil in a pan.

Fry the pork belly until brown.

Remove from pan.

Fry the tofu in the pork oil until the white areas are golden.

Remove from pan.

 

Stir fry the garlic and onion until fragrant.

Add the spicy and sweet soy bean pastes and mix over low heat.

Add the rice wine and mix.

Stir in the pork belly and tofu on medium heat.

Mix in the bell pepper, red chili…

...and cabbage.

Stir in the soy sauce, sugar, sesame oil, and serve.

This recipe is from The Best-loved Everyday Dishes: Mastering the Culinary Art in One Cookbook by Cecilia Hong Baiyang.
這個食譜是從最想學會的家常菜：從小菜到主食一次學透透 作者:洪白陽 (CC老師) 來的.