This Man's Cook's Pork Belly Stir-Fry with Bird's Eye Chilies
Sliced pork belly the thickness of a finger, pan-fried until crispy and excess fat removed, then stir-fried with a Sichuan-style sauce and bird's eye chilies for a spicy, savory dish.
Ingredients needed 3 servings
Recipe
Cooking tips
- Cutting bird's eye chilies in half allows the spicy sauce to penetrate deeply into the flesh, ensuring full flavor without separation from the meat.
- Removing most of the fat from the pork belly ensures a clean, crisp texture and prevents greasiness after cooking.
- The spicy-savory depth of doubanjiang effectively masks the gamy aroma and heavy richness of pork.
Recommended for
- Those looking to spice up their usual grilled pork belly with a bold, exotic Sichuan-style twist.
- Fans of the crunchy, pungent bite of bird's eye chilies paired with rich, savory pork.
- People seeking not just a side dish but also a bold, satisfying late-night appetizer with deep umami flavor.
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