I posted this recipe before. It is so good that I just keep cooking this dish. I just bought a large box of daikon so that I don’t have to worry about running out daikon again. O(∩_∩)O~
1 piece of pork belly (about 1 1/2pound)
1 1/2 cup dried daikon (also available in Asian grocery store)
2/3 cup dried red chili peppers
2 teaspoons Sichuan pepper corns
3 cloves of garlic, peeled and sliced
2 to 3 tablespoons soy sauce
1 tablespoon rice cooking wine
1 to 2 teaspoons oyster sauce
3 to 4 tablespoon chicken stock/ water
1/8 to 1/4 teaspoon sugar
freshly ground black pepper
2 to 3 tablespoons oil for cooking
salt to taste
Dried daikon is available in Asian grocery store. You can also make it at home. It is very easy. All you need to do is to peel the daikon, cut it into string cheese size pieces and then air dry in a food dehydrator and under the sun. I prefer to air dry daikon pieces under the hot summer sun. It takes two to three days to get dried inside and out.
Keep any extra dried daikon in Ziplock bag and store in the refrigerator. It should be able to last a really long time.
Two hours before cooking, soak dried dakai in water. After it is totally rehydrate, rinse a couple times under running water.
Thinly slice the pork belly.
Dried red chili peppers are sometimes covered in dust. I like to rinse and drain them and then cut into pieces.
Heat a wok over high heat. Add oil, and then add sliced pork belly. Sprinkle with freshly ground black pepper. Stir fry over high heat until the pork turns slightly golden brown. Add garlic, Sichuan peppercorns. Stir fry until the spices are toasted with pork fat. Add daikon; stir fry for another couple minutes; add chicken stock/ water, oyster sauce, rice cooking wine and salt. Continue to stir fry until all the liquid is absorbed by pork and daikon. Sprinkle with chopped green onion and transfer to a big bowl or plate. Serve immediately.