Dish of Pork Belly & Peppers
(click to enlarge)

Pork Belly & Peppers


China - Shanghai
Serves:
Effort:
Sched:
DoAhead:  		 3 main
**
45 min
Part		 Delicious! You can vary the richness by what part of the pig you use (see Note-1) but it shouldn't be too lean.

1
5
5
------
2
2
2
1
1-1/2
1/4
------
1/3
1
2
#
oz
oz
---
T

T
T
T
t
---
c
t
T
Pork belly (1)
Bell Pepper red
Bell Pepper green
-- Seasonings
Dried Shrimp (2)
Chili dry red (3)
Salted Soybean (4)  
Rice Wine (5)
Soy Sauce
Salt
----------
Stock
Cornstarch
Oil
Prep   -   (25 min)
  1. Cut PORK BELLY across the width into strips about 3/8 inch on a side. each piece having skin at one end.
  2. Cut BELL PEPPERS into strips about 3/8 x 1 inch. See Comments.
  3. Run DRY SHRIMP to powder in your spice grinder. Crush CHILIS and Black Beans. Mix all Seasonings items.
  4. Mix Stock and Cornstarch.
Run   -   (25 min)
  1. In a wok or spacious sauté pan heat OIL very hot, stir in Bell Peppers and fry stirring until crisp tender (1-1/2 minutes). Remove and set aside.
  2. Fry Pork belly over moderate heat until it has completely lost its raw color. Stir in the Seasoning mix and continue to fry stirring for about 4 minutes until the pork is cooked through.
  3. Stir in Bell Peppers, then stir up the Stock Cornstarch mix and stir it in. Simmer stirring for a minute until thickened.
  4. Serve with steamed long grain rice.
NOTES:

  1. Pork belly:

      Also called "uncured bacon", Pork Belly is readily available in East and Southeast Asian markets. It may be sold as a slab or may be sliced but should not be sliced thinner than about 3/8 inch. I've also used the meaty boneless end of a side of pork spare ribs (less fat) with good results. For details see our Pork Belly page.

  2. Shrimp, Dried:

      These can be found in markets serving Southeast Asia, South American, Mexican and African communities. Measure should be whole for very small ones and lightly broken up for large ones. For details see our Dried Shrimp page.

  3. Chili:

      Dry red Thai chilis or de Arbols are good, or Japones for a bit less hot. I used two Chinese 7 Star Chilis, very hot but the recipe was still fairly mild. use your own best judgement. For details see our Chinese Chilis page.

  4. Black Beans:

      These are salty fermented black soybeans sold in plastic bags and cylindrical paper boxes in any market serving an East or Southeast Asian community. For details see our Fermented Black Beans page.

  5. Rice Wine:

      Use a good drinkable Rice Wine, not that horrid salted "cooking wine". If you don't have it, use a dry Sherry. Sake is made of rice but not considered a good substitute, it's beer, not wine. For details see our Chinese Rice Wine page.

  6. Comments:

      While not called for in Chinese recipes, I usually blast Bell Peppers black with my Kitchen Torch and brush off the skins under running water. This gives a more pleasant texture, and is particularly good if a dish is reheated, and with the torch it takes only a couple of minutes.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
smm_pigperpr1 070722 r 201128   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.