This dish is often served in Sichuan-style restaurants in the West. Rarely is it served properly because the authentic cut of meat, namely pork belly, is fatty. Westerners usually avoid it, thinking it’s unpalatable. This is unfortunate because pork belly, properly prepared, is meltingly tender and rich.
To achieve this, pork belly requires a good bit of cooking. The Huangs simmered pieces of pork belly in water with spring onions and ginger in enormous woks for what seemed like hours. When removed, the meat was allowed to cool and sliced thinly, blanched again, and served with a homemade hot chilli sauce. The result was delicious, the pork tender without a trace of fat. I have changed the recipe slightly by stir-frying the pork instead of blanching it a second time. Because the dish reheats so well, much of the work can be done ahead of time. It is Chinese country cooking at its best.
Add to a pot of boiling water, the bacon or pork belly, whole onions, ginger, and salt. Cover tightly and simmer for 1½ hours. Remove the meat with a slotted spoon and drain well. Discard the cooking liquid. When the bacon or pork belly has cooled thoroughly, cut it into thin
Cut the other spring onions into
Heat a wok or large frying pan until hot. Add the oil and the meat slices and stir-fry for 10 minutes. Drain off any excess oil. Add the garlic and ginger and stir-fry for 10 seconds. Add the spring onions and continue to stir-fry for 3 minutes. Then add the rest of the ingredients and stir-fry for another 3 minutes, mixing well. Serve at once.
© 1990 Ken Hom. All rights reserved.