Sichuan Style Cured Pork Stir-fry (Làròu Chǎo Suànmiáo)

Rinse the Cured pork belly thoroughly under cold water. Place the Cured pork belly in a pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 20-30 minutes, or until the pork is tender enough to be easily pierced with a chopstick.

Remove the Cured pork belly from the water, drain, and let it cool slightly. Once cool enough to handle, slice the Cured pork belly into thin, approximately 2mm thick, uniform pieces.

Heat a wok over high heat until smoking. Add the Vegetable oil, then add the sliced Cured pork belly. Stir-fry for 2-3 minutes until the pork renders some fat and becomes slightly crispy at the edges.