How to make it

  • Place the pork in a pan, cover with water, bring to a boil, and simmer for twenty minutes. Drain and put the pork in the refrigerator (you want it to get quite cold -- it makes slicing it easier).
  • When the pork is cold, take it out. The key (especially if you're using pork belly) is to slice it as thinly as possible. Slice the pork into extremely thin slices, and reserve.
  • Cut off the root end of the leek and cut it on the bias into very thin slices. Stem and seed the pepper and cut it into small squares.
  • Heat a wok until extremely hot over a very high flame. Add the oil and swirl, then add the pork slices. Stir-fry them -- and this is extremely important -- just until they begin to brown on both sides. Add the leeks and pepper, and stir-fry for a few seconds, until hot.
  • Add the chili paste, hoisin, vinegar, and soy. Stir-fry for about a minute, until everything is hot. Drizzle with sesame oil, and serve.

Reviews & Comments 5

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  • lunasea 10 years ago
    Hey, I'm with you. I have tried to replicate this recipe at home for years with little success. I can't wait to try your recipe and check it out. Thank you! I'll let you know when I make it. =)
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  • bondc 10 years ago
    Black vinegar is made from rice wine, and is available in any Asian grocery. If you can't find it, a mild red wine vinegar will do.
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  • decobabe 10 years ago
    Can you explain black vinegar as an ingredient? I can't buy that here and I don't know where to start in choosing a substitute.
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  • coffeebean53 10 years ago
    Saved this one. Can't wait until I start cooking again.
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  • jenniferbyrdez 10 years ago
    Oh yeah. Making me hungry.
    Was this review helpful? Yes Flag

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