Stewed Pork Belly with Eggplant and Potatoes

Stewed Pork Belly with Eggplant and Potatoes

　　Ingredients:

300g pork belly, 200g purple-skinned eggplant, 150g potatoes, 1 green pepper, 45ml salad oil, 2g salt, 15ml dark soy sauce, 1/2 green onion, 2 slices of ginger, 5–6 Sichuan peppercorns, 1 star anise, 15ml cooking wine.

Method:

1. Cut the pork belly into approximately 1cm cubes, and slice the green onion and ginger;

2. When the oil in the pan is about 60–70% hot, add the Sichuan peppercorns, star anise, green onion, and ginger, and stir-fry until fragrant;

3. Add the pork belly and stir-fry until it renders fat, then pour in the cooking wine and dark soy sauce, stirring well to combine;

4. Pour in an appropriate amount of hot water to just cover the pork belly by about 2cm, bring to a boil over high heat, then continue simmering over low heat for 20 minutes;

5. Peel the potatoes and cut them into chunks, then add them to the pot and simmer for about 10 minutes;

6. Cut the eggplant into chunks and add to the pot, simmering for 10–15 minutes, then season with salt;

7. Break the green pepper into small pieces by hand, add to the pot, and stir-fry for two minutes until just cooked.