Ingredients
- 2 pounds pork belly (fresh unsmoked bacon), in one piece
- 12 scallions, trimmed
- 6 slices fresh ginger 1/4 inch thick
- 1 tablespoon salt
- 3 tablespoons peanut oil
- 2 tablespoons finely chopped garlic
- 1 tablespoon finely chopped fresh ginger
- 1 ½ tablespoons chili paste with soybeans (sold in Chinese groceries)
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon soy sauce (preferably thin)
- 2 teaspoons sugar
- 1 teaspoon Sichuan peppercorns (sold in Chinese groceries), ground in a mortar
- 1 tablespoon cilantro leaves
- Nutritional Information
Nutritional analysis per serving (4 servings)
1309 calories; 130 grams fat; 45 grams saturated fat; 60 grams monounsaturated fat; 16 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 23 grams protein; 163 milligrams cholesterol; 1871 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Place pork, 6 scallions, ginger and salt in large pot. Add water to cover. Bring to a boil, cover, and simmer 1 1/2 to 2 hours, until tender. Remove meat, and discard liquid. When pork has cooled, remove skin and any bones. Cut meat in half crosswise, then slice it thinly lengthwise.
- Slice remaining scallions lengthwise, then in 3-inch pieces.
- Heat oil in wok or skillet. When very hot, add pork and stir-fry until lightly browned, 6 to 8 minutes. Pour off excess oil and fat. Add garlic and ginger, and stir-fry 10 seconds. Add scallions, and stir-fry 2 minutes. Add chili paste, rice wine, soy sauce, sugar and Sichuan pepper, and stir-fry another minute. Scatter with cilantro and serve.
Dining and Cooking