Return to the Pot Pork

This was a team project for Soupereasy and me. Soupereasy thought it was time we tried cooking with pork belly and selected this recipe for our first attempt with this ingredient.

After simmering the pork belly for around 45-60 minutes, it is cooled and then sliced in preparation for being tossed into the wok along with some leeks, ginger, and chopped green pepper (this last ingredient we chopped into about 3/4 dice rather than the 1-1.5 dice called for in the recipe ). After the veggies are stir-fried, the sauce (sweet bean sauce, horse beans or chili sauce, ketchup, soy sauce, sugar, rice vinegar, Sichuan peppercorns) is added and you are ready to plate.

The sauce is just delicious and if I was making the dish again, I would double the sauce and serve the pork with rice. We also thought that it would be easy to save a step -- and turn this into an easily doable week-night meal by using a pork tenderloin instead of pork belly.

We served this with our best approximation (since neither of us own the cookbook it came from) of the Cucumber-Sesame Salad recently reviewed here at cookbooker by mfrances.