10 oz pork belly, thinly sliced
1 tbsp vegetable or peanut oil
1 tbsp chili bean sauce
1 tbsp fermented black beans, rinsed and lightly mashed
1 tsp sweet red bean paste (optional)
1 green pepper, finely sliced
1 red pepper, sliced
1 tsp sugar
1 tsp dark soy sauce
pinch of white pepper
cooked rice, to serve
1. If cooking the pork especially for this dish, bring a pan of water to a boil and place the pork in the pan, then cover and simmer for about 20 minutes, skimming occasionally. Let the pork cool and rest before slicing thinly.
2. In a preheated wok, heat the oil and stir-fry the pork slices until they beging to shrink. Stir in the chili bean sauce, then add the black beans and the red bean paste, if using. Finally, toss in the peppers and the remaining ingredients and stir-fry for a couple of minutes.