Ingredients
350g Taiwan Pork Belly
4 Green Peppers (sliced)
6g Yunnan White Fungus (soaked)
2 Bird’s Eye Chillies
12 cloves Garlic
MARINADE
1 tbsp Light Soy Sauce
½ tsp Dark Soy Sauce
¼ tsp White Pepper
⅛ tsp Sesame Oil
½ tsp Sugar
SEASONING
1.5 tbsp Oyster Sauce
1 tbsp Light Soy Sauce
¼ tsp White Pepper
½ tsp Dark Soy Sauce
½ tsp Sugar
1 tbsp Shaoxing Wine
Method
- In a bowl, combine all marinade seasoning. Add the pork belly slices and mix well. Let it marinate for at least 1 hour to absorb the flavours.
- Heat a bit of oil in a wok over medium-high heat. Add the green peppers and stir-fry until they are slightly charred. Remove and set aside.
- In the same wok, add a little more oil. Add the marinated pork belly and fry for about 2 minutes until the meat starts to brown. Add the garlic and soaked white fungus, stir-fry until the garlic becomes fragrant.
- Pour in all the seasoning and stir well, adjusting the seasoning to your preference.
- Combine the charred green peppers and bird’s eye chillies to the wok. Fry for another minute, ensuring everything is well combined.
- Drizzle the Shaoxing wine around the edges of the wok and stir to mix.
- Plate the dish and serve immediately with steamed rice!
Recipe by Jessica Lie
