Crispy Sichuan Pepper Pork Belly Stir-Fry

Instructions

1. 1

   Slice pork belly into thin, bite-sized pieces.

   ~5 min
2. 2

   Lightly toast Sichuan peppercorns in a dry pan over medium heat until fragrant. Let cool, then grind into a coarse powder.

   ~3 min
3. 3

   Mince garlic and ginger. Slice green onions into 1-inch pieces, separating white and green parts.

   ~4 min
4. 4

   In a small bowl, whisk together soy sauce, Shaoxing wine, ground Sichuan peppercorns, chili flakes, and sugar.

   ~2 min
5. 5

   Heat vegetable oil in a large skillet over medium-high heat. Add pork belly slices in a single layer and cook until golden brown and crispy on both sides, about 8-10 minutes.

   ~10 min
6. 6

   Remove pork belly from skillet and set aside, leaving rendered fat in the pan.

   ~1 min
7. 7

   Add minced garlic, ginger, and white parts of green onions to the skillet. Stir-fry for 1 minute until fragrant.

   ~1 min
8. 8

   Return pork belly to the skillet. Pour the prepared sauce over the pork and stir to coat evenly. Cook for another 2-3 minutes, allowing the sauce to thicken.

   ~3 min
9. 9

   Stir in the green parts of the green onions and cook for 30 seconds more.

   ~1 min
10. 10

    Serve immediately.