Countryside Pork and Pepper Stir-Fry

1. Prepare the Pork Belly

First, prepare the pork belly by slicing it thinly. It's easier to achieve thin slices if the meat is partially frozen, as it will be firmer and more manageable. Once sliced, mix the pork with cornstarch and light soy sauce. This creates a light crust when frying, ensuring the meat will have a delightful texture.

2. Stir-Fry the Pork

Now, heat 1 tablespoon of neutral oil in a wok over high heat. Add the pork slices, stir-frying until they are lightly browned, which should take about 2 to 3 minutes. You want the edges to be browned and the pork to be cooked through. Remove the pork from the wok and set it aside.

3. Cook the Vegetables

In the same wok, add another tablespoon of oil. Toss in the sliced peppers, garlic, and ginger, stir-frying them for about 30 seconds to 1 minute. The aim is to blister the peppers slightly, which will enhance their flavor. Once the peppers start to blister, pour in the Shaoxing wine. This will create steam and help to deglaze the wok, lifting any delicious browned bits from the bottom.

4. Combine and Finish

Next, stir in the spicy bean sauce. Let it cook for about 10 seconds, allowing its deep, umami flavors to meld with the vegetables. Return the pork to the wok, adding the dark soy sauce and sugar. Stir everything together for a few seconds over high heat until the ingredients are well combined and the dish looks glossy.