Crispy Pork Belly with Black Bean Garlic Sauce

Ingredients

• 1.5 lb Pork belly, skin-on, cut into 1/2-inch cubes
• 2 tbsp Fermented black beans (douchi), rinsed and chopped
• 6 cloves Garlic, minced
• 2 cups Bell peppers (red and green), sliced
• 1 tbsp Ginger, minced
• 2 tbsp Avocado oil
• 2 tbsp Shaoxing wine(optional)
• 1 tbsp Soy sauce (tamari for gluten-free)
• 1 tsp Rice vinegar
• 1 tsp Erythritol or monk fruit sweetener(optional)
• 2 tbsp Sliced scallions(optional)
• 4 Dried chili peppers(optional)

Instructions

1. 1

   Prep (30 min): Cut pork belly into 1/2-inch cubes and pat completely dry with paper towels. Mince garlic, ginger, and fermented black beans; slice bell peppers and set aside.

2. 2

   Blanch the pork belly: Place cubes in a pot of cold water, bring to a boil, and simmer 10 minutes. Drain, pat very dry, and let air-dry 10 minutes for maximum crispness.

3. 3

   Crisp the pork (about 60 min): Heat 1 tbsp avocado oil in a wok or heavy skillet over medium-low heat. Add pork belly in a single layer and render slowly, turning occasionally, 35-45 minutes until golden and crackling on all sides. Remove and drain on paper towels.

4. 4

   Make the sauce: In the same wok, add remaining oil over medium-high heat. Fry dried chilies briefly, then add garlic, ginger, and chopped black beans; stir-fry 1 minute until fragrant.

5. 5

   Stir-fry (10 min): Add bell peppers and toss 2-3 minutes until just tender. Return crispy pork belly to the wok, add Shaoxing wine, soy sauce, rice vinegar, and sweetener. Toss 2-3 minutes until everything is glossy and well coated.

6. 6

   Finish with scallions, give a final toss, and serve immediately while the pork belly is still crackling crisp.