Crispy Sichuan Pepper & Scallion Pork Belly Bites

Instructions

1. 1

   Cut the pork belly into 1-inch cubes. Blanch the pork belly in boiling water for 5 minutes to remove impurities. Drain and pat dry thoroughly.

   ~10 min
2. 2

   Heat about 2 inches of vegetable oil in a large pot or wok to 350°F (175°C). Carefully add the pork belly and fry until golden brown and crispy, about 10-15 minutes. Use a slotted spoon to remove the pork belly and drain on paper towels.

   ~20 min
3. 3

   While the pork is frying, toast the Sichuan peppercorns in a dry frying pan over medium heat until fragrant, about 2 minutes. Grind them into a coarse powder using a mortar and pestle or a spice grinder. Finely chop the scallions, garlic, and ginger.

   ~5 min
4. 4

   In a separate wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped garlic and ginger and stir-fry until fragrant, about 30 seconds.

   ~1 min
5. 5

   Add the fried pork belly back to the wok. Pour in the soy sauce, Shaoxing wine, sesame oil, and sugar. Toss to coat the pork evenly.

   ~2 min
6. 6

   Add the ground Sichuan peppercorns, chopped scallions, pinch of salt, and white pepper. Toss vigorously for another 1-2 minutes until everything is well combined and the pork is coated.

   ~2 min
7. 7

   Serve immediately.