Spicy Sichuan Pepper and Garlic Glazed Pork Belly Bites

Instructions

1. 1

   Place the pork belly in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 60 minutes until tender. Drain and let cool.

   ~60 min
2. 2

   Once cooled, cut the pork belly into bite-sized cubes.

   ~5 min
3. 3

   In a dry frying pan over medium heat, toast the Sichuan peppercorns until fragrant, about 2 minutes. Remove from pan and grind into a coarse powder using a mortar and pestle or spice grinder.

   ~5 min
4. 4

   Finely mince the garlic and roughly chop the dried red chilies.

   ~2 min
5. 5

   Heat 2 tablespoons of vegetable oil in the frying pan over medium-high heat. Add the pork belly cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove pork belly from pan and set aside.

   ~10 min
6. 6

   In the same pan, add the minced garlic and chopped chilies. Stir-fry for 30 seconds until fragrant.

   ~1 min
7. 7

   Add soy sauce, Shaoxing wine, brown sugar, and 250 ml of water to the pan. Bring to a simmer.

   ~3 min
8. 8

   Return the crispy pork belly to the pan. Toss to coat in the glaze. Cook for another 5-7 minutes, stirring occasionally, until the sauce thickens and coats the pork.

   ~7 min
9. 9

   Stir in the ground Sichuan peppercorns and sesame oil. Toss to combine.

   ~1 min
10. 10

    Serve immediately.