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Sichuan-style Pork Belly with Chinese Chives

Regional Foods

Sichuan-style Pork Belly with Chinese Chives
2 pounds pork belly, the skin left on
3 cups vegetable oil
1/4 cup piquant red chili oil
2 Tablespoons Sichuan chili paste
2 Tablespoons Chinese fermented black beans, rinsed and then mashed
4 teaspoons Chinese sweet bean paste
1 teaspoon granulated sugar
10 Chinese chives, blossom ends removed and discarded, then cut into one-half inch pieces
4 cups steamed white rice
1. Put pork belly in large pot or wok covered with water and bring it to the boil, then reduce its heat and simmer for two hours or until tender. Then drain and dry the meat with paper towels, and slice it thinly across the belly, and set it aside to cool.
2. Heat oil in a wok of pot, add half the slices and fry them until crisp, then remove them to a platter and fry the other half.
3. Discard that oil and put the chili oil in the same pot, add the chili paste and the mashed black beans and stir well before adding the sweet bean paste and sugar and stir until the sugar is dissolved.
4. Next add the chive pieces and stir, and return the pork slices and stir-fry for two minutes. Put them on a pre-heated platter over the cooked rice, and serve.

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