Fish-fragrant Pork Belly with Pineapple – Sybaritica

Fish-fragrant Pork Belly with Pineapple uses a classic Sichuanese flavoring technique for the pairing of Pork and Pineapple. No fish is used.

Servings: 4 as part of a Chinese Meal

• Thick slices of Pork Belly cut into bite sized pieces (about 1 ½ Cups)
• 2 slices of fresh Pineapple cut to same size as the pork belly
• 1 small Red Bell Pepper chopped into irregular pieces
• 1 scallion chopped
• 1 tbsp. Garlic minced
• 1 tsp. Ginger minced
• 2 tbsp. Sugar
• 2 tbsp. Sichuan Chili Bean Paste la douban jiang
• 3 tbsp. Vinegar

• Sear the Pineapple pieces in a pan over moderately high heat until just beginning to turn brown and remove them to a bowl.
• Now sear the Pork pieces until browned and beginning to turn crispy at the edges pan, then remove to the same bowl as the Pineapple.
• Add enough oil or fat to the pan to make three tablespoons, add the scallion, ginger and garlic, and stir-fry until they release their aroma and then add the Red Pepper.
• Stir-fry until the Peppers begin to soften, then add the Sugar and the Chili Bean Paste.
• Stir just a few seconds longer and then add back the pork, pineapple and then the vinegar.
• Stir rapidly until the sauce is thickened and coats all the solid ingredients and then plate and serve.