Ingredients

• 300g/10½oz fatty pork belly
• skin on
• 2 tbsp groundnut oil
• 1 tbsp Shaoxing rice wine (or dry sherry)
• 1 tbsp chilli bean paste
• 1 tbsp yellow bean sauce
• 1 tbsp fermented black beans
• rinsed and crushed
• 1 spring onion (or baby leek)
• sliced on the diagonal into julienne strips
• 1 tsp dark soy sauce
• 1 tsp light soy sauce
• pinch sugar
• sea salt and freshly ground white pepper
• 1 garlic clove
• minced
• 2 pinches caster sugar
• 1 tbsp Chinese clear rice vinegar or cider vinegar
• 1 tsp chilli bean paste
• 1 tsp chilli oil
• 1 tbsp toasted sesame oil
• 4 small cucumbers
• sliced in half lengthways
• de-seeded
• each half cut into long wedges and then sliced into 1cm/½in pieces
• 1 fresh red chilli
• de-seeded and cut into small strips
• 300g/10½oz jasmine rice
• steamed

Directions

• For the pork
• pour 700ml/1¼ pints water into a large pan
• add the pork and bring to the boil. Boil for 30 minutes. Drain and leave to cool.
• Transfer the meat to the fridge for an hour
• to firm up.
• Meanwhile
• for the pickled cucumber
• combine the garlic
• sugar
• vinegar
• chilli bean paste
• chilli oil and sesame oil in a bowl.
• Add the cucumbers and leave to marinate in the fridge for 20 minutes.
• Remove the cucumbers from the fridge and add the fresh chilli.
• Remove the meat from the fridge and slice into 5mm/¼in thick slices.Heat a wok over high heat and add the groundnut oil
• then the pork. As the pork starts to brown
• add the rice wine (or sherry) and cook until the pork has browned and the skin is slightly crisp.
• Add the chilli bean paste
• yellow bean sauce and fermented black beans and stir-fry for a minute.
• Add the spring onion (or leek) if using
• and stir-fry for less than a minute until well mixed.
• Add both soy sauces and the sugar
• season and serve.
• To serve
• place a spoonful of rice onto the plate
• spoon the pork over the top then the pickles alongside.