- 150 g pork belly
- 100 g pork tenderloin or butt
- 2 garlic sprouts or scallion white , cut into 5 cm sections
- 2 garlic cloves , finely chopped
- 1 inch root ginger , finely chopped
- 1 tsp. dark soy sauce
- 1 tbsp. light soy sauce
- 6 long chili peppers , use hotter peppers as a substitute
- 2 Thai chili peppers
- pinch of salt
- 1/4 tsp. sugar
- 1 tsp. oyster sauce
- 1/4 tsp. salt
- 1 tbsp. light soy sauce
- 1 tbsp. cooking wine
- 2 tsp. cornstarch
- 1/4 tsp. white pepper
- 1 tbsp. vegetable cooking oil
-
Cut the pork belly into thin slices, set aside. Then cut pork tenderloin into thin pieces too, marinate with salt, pepper, starch, light soy sauce and cooking wine for 15 minutes. Then add 1 tablespoon of cooking oil. Mix well.
-
Cut the long chili peppers into 5 cm sections.
-
Heat up a wok or pan firstly, add chili peppers in to fry for around 1 to 2 minutes until they are slightly soft and wrinkled. Transfer out.
-
Fry the pork belly until slightly cured, if you feel there is too much oil, remove the extra oil add garlic and ginger and fry until aromatic.
-
Place the tenderloin in, fry for 15 to 20 seconds until the lean meat turns color, add peppers and garlic sprouts in, add sugar, salt, light soy sauce, oyster sauce and dark soy sauce. Mix well.
Recipe firstly published in 2014 and updated in 2020.