Sesame and Chili Sichuan-Style Twice-Cooked Pork Belly

Method

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