Main ingredients
pork bellylettucegreen oniongarlicgingerred chili pepperdried chili pepperchili oilfermented black bean pastechili bean pasteoyster saucesoy sauce
Yeo Kyung-ok's Hui Guo Rou
A traditional Sichuan-style pork dish where pork belly is blanched, then pan-fried until crispy, and stir-fried with vegetables in a spicy fermented black bean and chili paste sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Pre-mixing the chili bean paste and fermented black bean sauce before cooking ensures even distribution and prevents burning during the fast, high-heat stir-frying typical of Chinese cuisine.
- Blanching the pork first, then frying it again until crispy removes the raw pork odor and enhances the chewy, satisfying texture.
- Due to home stove power limitations, overcooking lettuce will release too much moisture. Always stir-fry quickly over high heat right after adding the sauce to preserve the crispness.
Recommended for
- Those who want to taste authentic, spicy-savory Sichuan-style stir-fried pork.
- Those looking for a unique, elevated twist on regular grilled pork belly.
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