Thirty minutes! That's all the the time it takes to prepare Salt and Pepper Pork Belly. This might turn out to be your favorite among your collection of sliced pork belly recipes. A delicious and satisfying dish, and NO-FUSS seasoning too! (VIDEO ABOVE)
1/2kilo(or 500 grams) pork belly,without skin and bone
3stalksspring onions,sliced thinly (use only the light part and save some for garnish)
1 to 2chilies
1 to 2tspsesame oil
1 to 1 1/2tspsea salt(or salt flakes)
1/4 to 1/2tspground black pepper
Slice the pork belly into thin squares. Keeping them thin is the key to cooking the meat quickly.
Turn the stove into medium high and heat up a pan (or wok). Once ready, pour the sesame oil and add the sliced pork belly in the pan. Fry them until they are browned and cooked. Take the cooked pork belly out of the pan and set them aside.
Pour out the oil from the pan and leave just enough to coat the bottom of the pan. Turn the heat down to low.
Add the garlic, chilies and spring onions and cook until fragrant. Turn the heat up and add the cooked pork belly slices, salt and the pepper. Stir to combine evenly.
Take off the heat and transfer in a plate to serve. Garnish with more spring onions, if desired.
Adapted from Adam Liaw's 'Asian After Work: Simple food for every day'.
You can use a dutch oven, a wok or a regular frying or saute pan to cook this dish.
You can substitute shallots for green onions.
Dried chili flakes can be used instead of fresh chilies.