Black Bean Pork Belly

• 300–400 g (10.5–14 oz) Pork Belly
• 1 thumb size of ginger
• 1 medium onion
• 4 mixed colour chillies
• Vegetable Oil

• 2 teaspoons preserved black beans
• 2 garlic cloves
• 1 tbsp oyster sauce
• Dash of dark soy sauce
• 100ml chicken stock
• Sesame oil

Blanch the pork belly for 5 minutes, before removing and cutting into thin slices

Soak the black beans in hot water, while you finely chop the garlic, fresh ginger, onion and chillies. 

Mix the sauce ingredients and set aside. Leaving the chicken stock for later.

Set your wok clock, placing the drained black beans at 12, followed by the onion, the ginger and garlic and then the chillies. 

Heat 1 tbsp vegetable oil in a wok to high heat. Once smoking hot, add the pork belly slices until fully cooked and the fat has rendered and turned crispy.

Remove the pork belly and add the drained black beans followed by the onions, garlic and ginger. Cook for 2 minutes, mixing everything together, add the chillies and stir fry for another 2 minutes.

Add the pork back in, followed by the sauce. Bring to boil and stir fry for 2-3 minutes until the sauce thickens (2-3 minutes). Add the chicken stock to loosen the sauce up to your liking, and serve.