Stir-fried pork belly with pickled chili peppers

This stir-fried pork belly with pickled chili peppers looks incredibly appetizing! The golden, crispy pork belly is coated in fragrant, orange-red pickled chili peppers, and topped with vibrant green garlic sprouts and red and green peppers. The bright and festive colors are incredibly appealing. The rich, fatty pork belly and the tangy, spicy pickled chili peppers blend perfectly. One bite is fragrant but not greasy, spicy yet slightly sweet—it's so delicious you won't be able to stop eating! Plus, with both meat and vegetables, the nutritional balance is just right, making it a perfect dish to eat with rice.

Ingredients

Steps

Preparing the pork belly: Choose pork belly with a good balance of fat and lean meat. Ask the butcher to char the skin for you. When you get home, soak it in warm water for 10 minutes, then use a small knife to scrape off the charred parts. Mine was only half-scraped off. Charred pork skin tastes especially delicious.
Blanching/Shaping: Put the pork belly in a pot of cold water, add scallions, cooking wine, dried peppercorns, and ginger slices to blanch. After the water boils, cook for about 25 minutes, take it out, rinse it clean, and refrigerate it for half an hour to set.
Take out the shaped pork belly and cut it into thin slices of about 2 mm.
Ingredients: Smash garlic cloves, slice ginger, wash garlic sprouts and separate the white, root and green parts of the garlic into small pieces, and cut green and red peppers into small pieces.
Prepare the chili scraps.
Pan-frying pork belly: Put two tablespoons of cooking oil in a pan, heat it up, then add the pork belly slices and fry until golden brown on both sides (be careful of oil splattering, use a lid to block it to avoid getting burned), then remove and set aside.
Sauté the ingredients: Using the oil left over from frying the pork belly in the pan, sauté garlic cloves, ginger slices, and garlic sprout roots until fragrant, then add green and red peppers and stir-fry for 1 minute.
Stir-fry: Pour the browned pork belly back into the pan, add the crushed chili peppers, and stir-fry over low heat for one minute. The pan will sizzle and release a rich aroma. For those who prefer a stronger flavor, add a spoonful of Pixian chili bean paste; the savory, spicy, and savory taste will instantly intensify. Can you smell it?
Seasoning and serving: Add 1 tablespoon of light soy sauce and stir well. Finally, add the garlic chive leaves and stir-fry briefly before serving.
High-end ingredients often only require the simplest cooking methods. Good meat and good peppers don't need any extra seasonings—just go for it! It's so fragrant you'll want to eat two more bowls of rice! I almost finished showing off the last batch of pickled peppers I made last time, and then I suddenly remembered I didn't take a picture of them cooked through! How could I keep such a delicious dish a secret? I quickly made another plate today to make up for it, otherwise I'd seem really stingy!