Braised Pork Belly with Stir-fried Seasonal Vegetables

Steps

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1. 1
   Cut the pork belly slices in half lengthwise for easier consumption.
   ▶ ≈0:15
2. 2
   Place the meat in a bowl and add the marinade ingredients (salt, sugar, sake, soy sauce, and white pepper). Rub thoroughly until well coated.
   ▶ ≈0:25
3. 3
   Add cornstarch and continue rubbing to coat evenly, which prevents the meat from sticking during cooking. Refrigerate for 15 minutes.
   ▶ ≈0:38
4. 4
   Cut the onion in half, then slice into coarse half-moon shaped strips for better texture and presentation.
   ▶ ≈0:54
5. 5
   Split the spring onion lengthwise, then cut into segments. Separate the white and green parts.
   ▶ ≈1:11
6. 6
   Slice the chili pepper and lightly crush the garlic. Cut both green and red peppers into thin strips. Trim the mushroom stem and slice thinly.
   ▶ ≈1:19
7. 7
   In a bowl, combine soy sauce, oyster sauce, sake, and sugar. Stir well to make the sauce. Prepare the chili bean sauce separately.
   ▶ ≈2:00
8. 8
   Heat the wok over medium heat and add oil. When warm, add garlic, chili, and white scallion parts to infuse the oil with flavor.
   ▶ ≈2:19
9. 9
   Once fragrant, push the aromatics to the side and add the marinated meat. Use chopsticks to separate and spread the slices quickly, searing until golden but not overcooked to keep the meat juicy.
   ▶ ≈2:45
10. 10
    Mix the aromatics with the meat and add the chili bean sauce. Stir-fry slowly until the sauce spreads and coats all the meat evenly.
    ▶ ≈3:11
11. 11
    Add the onion slices and toss gently—they don't need to be fully cooked.
    ▶ ≈3:34
12. 12
    Add the mushroom slices and stir-fry until evenly combined.
    ▶ ≈3:42
13. 13
    Pour in the prepared sauce and let it bubble. Quickly stir-fry the ingredients so they absorb the sauce evenly.
    ▶ ≈3:52
14. 14
    Once the sauce is absorbed, add the red pepper strips, green pepper strips, and scallion segments. Toss briefly until coated with sauce and oil.
    ▶ ≈4:14
15. 15
    The green peppers don't need to be fully cooked—let the residual heat finish them. Add a pinch of white pepper powder for final seasoning, toss once more, and serve.
    ▶ ≈4:27