Ingredients:
- 1 pound pork belly, skin removed and sliced into 1/4-inch thick pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice wine (or dry sherry)
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1/2 cup green chili peppers, sliced
Instructions:
1. In a bowl, marinate the pork belly with soy sauce, rice wine, sugar, and white pepper for at least 15 minutes.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the marinated pork belly to the skillet and pan-fry until golden brown and crispy on both sides. This should take about 5-7 minutes per side.
4. Remove the pork belly from the skillet and set aside.
5. In the same skillet, add the minced garlic and ginger and sauté for about 30 seconds until fragrant.
6. Add the sliced green chili peppers to the skillet and stir-fry for about 2-3 minutes until they are slightly softened.
7. Return the pan-fried pork belly to the skillet and toss everything together.
8. Cook for another 1-2 minutes, allowing the flavors to meld together.
9. Transfer the pan-fried pork belly with green chili peppers to a serving plate.
10. Serve hot with steamed rice.