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2 tbsp vegetable oil
400g (14 oz) pork belly, cut into roughly 3cm (just over 1 inch) cubes
2 tsp Sichuan peppercorns, crushed in a mortar and pestle
10 dried red chillies
4 garlic cloves, roughly chopped
4cm (1½ inch) piece ginger, peeled, julienned
2 green capsicums (bell peppers), deseeded, cut into bite-sized pieces
2 spring onions (scallions), cut into batons
1 tbsp chilli crisp (or to taste)
Stir-fry sauce:
2 tbsp soy sauce
1 tbsp Chinese Shaoxing wine
¼ tsp sugar
To make the stir-fry sauce, combine the ingredients in a small bowl and set aside.
Heat the vegetable oil in a wok over high heat. Add the pork and stir-fry for 3 minutes or until the pork is almost cooked through and golden at the edges.
Add the crushed peppercorns to the pork, as well as the chillies, garlic and ginger. Give everything a toss to combine and stir-fry for another 2 minutes until lovely and fragrant.
Next, add in the capsicum and stir-fry for another 2 minutes or until the capsicum is just tender (but still crunchy).
Pour the stir-fry sauce around the edges of the wok, then toss all the ingredients together until combined. Add in the spring onion. Stir-fry for a minute until slightly softened and the pork is cooked through.
Transfer to a serving bowl and drizzle with chilli crisp or chilli oil. Serve immediately.
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