Dried Chillies Pork

I will buy a big chunk of pork belly sometime from my regular butcher whenever I go by that market in the city. Then I will cut them into a few parts and freeze them. I will normally have 3 to 4 parts depending on the size he cut for me with each part just nice for 2 persons consumption.

Like usual, both PiggyBeng and myself prefer to have chilies dishes for most of our meals. And this is one of those easy to prepare pork dish which I normally cook.

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• 250-300g Pork belly (with skin intact)


• 3-4 Dried chilies (pre-soak with hot water and remove seeds)


• 1 Red chili


• 1tbsp Bean paste (tau-chu)


• 1tbsp Dark soy sauce


• 4 cloves Garlic (smashed/minced)


• 1" square Ginger (thinly stripes)


• Some water

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Methods

1. Wash the scums away from the pork skin (use a tweezer to remove any hair) then sliced thinly about 5mm thick.


2. Heat up wok with some oil (not too much as pork belly has lard) and saute the garlic, then the ginger, the chili and the dried chili till fragrant before toasting in the sliced pork belly.


3. Add in the bean paste and dark soy sauce and stir until all are well mixed. Add in a little water (if you need more sauce add more water) and let it simmer for 15 minutes or till the meat is tender.