Asian pork belly with peppers and onions

Ingredients for 2 servings:

• 500 g pork belly slices
• 4 bell peppers, red and green
• 4 onions, white
• 10 sprigs of chives
• 3 tbsp soy sauce
• 75 ml vegetable stock
• 1 tbsp vegetable oil
• Sichuan pepper
• chili powder
• Salt
• oil
• possibly organic lemon(s), zest

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Remove the rind from the pork belly, cut the pork belly into bite-sized pieces, season all over with chili powder, Sichuan peppercorns, and salt, and grill in an oven at 180 degrees Celsius (convection oven) for about 30 to 40 minutes until crispy. Turn frequently and check the browning. Cut the peppers and onions into bite-sized pieces and fry them in a pan with a little oil. Deglaze with the broth and soy sauce and cook for a few minutes until al dente. The broth should almost completely evaporate, creating a creamy soy sauce around the vegetables. Carefully season with a little Sichuan peppercorns, roughly chop the chives, and stir them into the vegetables before serving. If you don’t have Sichuan peppercorns, use white or black pepper, and you can also add a little organic lemon zest for a fresh flavor.