Quick Braised Pork Belly With Aubergine And Chilli Bean Sauce

About the recipe

Chilli bean sauce is a staple sauce used in Sichuan cooking. It comes in many different grades of quality and degree of fermentation, just like a good bottle of wine. Some are aged for 2-3 three years and others for 10 years. It is a prized ingredient used in Chinese cookery. Most of the chilli bean pastes in the west can only be found in a Chinese supermarket, make sure you find one without MSG. It gives dishes a salty beany spicy taste and delicious in a quick braised pork belly dish like this one. Use sparingly as can be quite spicy! This is a hearty dish and great served with Jasmine rice to mop up all the spicy flavours. Serve with some wok-fried pak choy or greens.

Steps

• Heat the groundnut oil in a wok over a high heat and fry the garlic, ginger, and chillies for a few seconds.
• Add the pork, and fry briskly for 2 minutes or until it begins to brown. Add the mushrooms and cook for a further 2 minutes, stirring constantly.Add the chopped aubergine and stir-fry for another 2 minutes.
• Pour in the boiling water, chilli bean sauce, and the dark and light soy sauces. Simmer, uncovered, until the meat is tender and the aubergines are soft - this should take around 20 minutes. If the sauce becomes thick, add a few tablespoons of water.
• To serve, scatter the stew with spring onions and accompany with steamed rice.

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