Hunan style stir-fried pork belly with green peppers

Slice the Pork belly into thin, approximately 2mm thick, bite-sized pieces. Bring a pot of water to a boil, add the sliced Pork belly and 2 grams of Salt, blanch for 2-3 minutes until the Pork belly is cooked through and any impurities are removed. Drain well and set aside.

Wash and deseed the Green bell peppers, then slice them into similar bite-sized pieces. Slice the Garlic, Ginger, and Scallions.

Heat a wok over high heat until smoking. Add 15 grams of Cooking oil. Add the blanched Pork belly and stir-fry until the fat renders and the Pork belly becomes slightly crispy and golden brown. Remove the Pork belly from the wok, leaving the rendered fat and oil behind.