Chili Mustard Pickle Pork Belly – Sybaritica

Chili Mustard Pickle Pork is a spicy home-style dish that combines the umami-rich fire of Sichuan Chili Bean Paste with the sour tang of Pickled Mustard.

Servings: 4 as one dish in a Chinese meal

• 6 Pork Belly Rashers cut into 1-inch sections
• 1 ½ cups coarsely chopped Pickled mustard greens
• 1 ½ tbsp. Sichuan Chili bean paste La Doubanjiang
• ½ tsp. Sugar
• 1 tsp. Vinegar

• Fry the pork belly slices at a moderately high temperature until nicely golden and a little crisp and drain off all but a tablespoon or so of fat.
• Move the cooked pork slices over to the side of the pan and add the chili bean paste, sugar and the vinegar.
• Stir the sauce ingredients to blend and then, as the vinegar evaporates out, stir the pork into the blend to glaze the pieces.
• Add the mustard pickle, stir-fry until well-heated through and serve immediately.