Pork Belly & Peppers

Click to Enlarge	Pork Belly & Peppers China - Shanghai
	Serves Effort: Sched: DoAhead:	3 main ** 1/2 hr 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.

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Pork belly (1)
Dried Shrimp
Bell Pepper red
Bell Pepper green
Chili dry red (2)
Salted Soybean (3)
Rice Wine
Soy Sauce
Salt
Sugar
Stock
Cornstarch
Oil

Prep

Dice PORK BELLY into cubes about 1/2 inch on a side.
Soak DRY SHRIMP in hot water for 20 minutes.
Dice BELL PEPPERS into squares about 1/2 inch on a side.
Drain and crush Shrimp, crush CHILIS and SALTED SOYBEANS. Mix with Rice Wine and Soy Sauce.
Mix Stock and Cornstarch.

Run

In a wok or sauté pan heat OIL very hot, stir in Bell Peppers and fry stirring until crisp tender (1-1/2 minutes). Remove and set aside.
Fry Pork belly over moderate heat until it has completely lost its raw color. Stir in the Shrimp Mix and continue to fry stirring for about 4 minutes until the pork is cooked through.
Stir in the Seasoning Mix, then the Bell Peppers. Stir up the Stock Cornstarch Mix and stir it in. Simmer stirring for a few minutes until thickened.
Serve with steamed long grain rice.

NOTES:

Pork belly: also called "uncured baccon" 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.
Chili: dry red Thai chilis or Arbols. See my Chili Page for details.
Salted Soybeans: Sold in wide mouth jars this is similar to Thai yellow bean sauce but less liquid and a lot more beans. If you don't have them you can substitute Japanese dark miso without much difference in flavor. If you use Thai yellow bean sauce double the amount.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch