Name: Peppercorn and Vinegar Sichuan-Style Twice-Cooked Pork Belly
Total time: 42 min
Yield: 4 servings
Cuisine: Sichuan Chinese
Ingredients: 500g pork belly; 200g bok choy; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp Sichuan peppercorns; 1 tbsp chili oil; 2 cloves garlic; 1 tsp ginger; 1 tbsp cornstarch; 1 cup chicken broth; 1 tsp Sichuan peppercorns; 1 tbsp rice vinegar

Peppercorn and Vinegar Sichuan-Style Twice-Cooked Pork Belly

A bold and tangy flavor with Sichuan peppercorns and vinegar.

42 minutes4 servings

Method

Before tossing with bok choy, stir peppercorns into the sauce. 1: Before tossing with bok choy, mix additional vinegar into the sauce.
Cut pork belly into 1cm cubes and simmer in water until tender, about 30 minutes.
Steam bok choy for 5 minutes until crisp-tender.
Heat oil in wok, sauté garlic and ginger, add pork and stir-fry until golden.
Mix soy sauce, vinegar, Sichuan peppercorns, chili oil, and cornstarch in a bowl.
Add broth to the wok, bring to a simmer, and cook for 5 minutes.
Toss with bok choy and serve.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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