Sichuan Twice-cooked Pork

Step 1

Place the 1 lb pork belly in a pot, cover with water, and bring to a boil. Reduce heat and simmer until just cooked through, about 20 minutes. Drain and let cool slightly.

Step 2

Slice the cooled pork into thin strips, about 1/8 inch thick. Cut the 1 green bell pepper into bite-sized pieces and slice the 2 red chili peppers thinly.

Step 3

Heat the 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the pork strips and stir-fry until they start to brown and crisp at the edges, about 3-4 minutes.

Step 4

Add the 3 minced garlic cloves, 2 tbsp soy sauce, and 1 tbsp hoisin sauce. Stir-fry for 1 minute until the sauce coats the pork and becomes glossy.

Step 5

Add the bell pepper and chili slices. Stir-fry for 2-3 minutes until the peppers are tender-crisp and the sauce is well distributed. Season with the 0.5 tsp salt, taste, and adjust if needed. Serve hot.

Step 6

For extra authenticity, add a splash of Chinese black vinegar or a pinch of Sichuan peppercorns in step 4 if you have them.