Sichuan dishes were very popular in my parents restaurant but I never liked it until i took my friends to Red Chilli restaurant in Leeds that specialised in Beijing and Sichuan cuisine. At that point, I was hooked and since then I have continued making it for my friends and family.
Various recipes ask for belly pork or pork shoulder. To be honest, i just like the fattiness of the belly pork over the less fat alternative….fat equals flavour!.
150g dwarf beans, cut into pieces
2 Strips of belly pork, boiled and sliced.
1/2 red pepper, deseeded and sliced
1/2 onion, sliced
1 garlic chopped
1 tbsp oil
1 tbsp dry sherry
1 tbsp chilli bean paste
1 tsp soy sauce
Click here to the video link
Place pork belly in a large pot with enough cold water to cover. Bring to boil and simmer for 20 minutes. If you are cooking a larger amount, cut the pork belly into sections around 15 cm long. Drain and set aside to cool down.
Heat the oil in wok (not too much, otherwise the dish might be over greasy). Add the garlic to perfume the oil and add the cooked pork belly for around 1-2 minutes.
Add the sliced onions until translucent and then add the peppers and dwarf beans and cook for a further 4 min.
Add the sherry and cook to remove the alcohol then add the chilli bean paste and continue cooking on a high heat. Add the soy sauce and combine well.
Serve immediately with steamed rice