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I've been a fan of this punchy dish ever since I tried it from a north Chinese stall in uni. I really like the extra umami kick the salted black beans lends this this, and the mild heat that just runs in the background. Although some of the meat slices were inconsistent in thickness, they were all tender with a pleasant bite. Wish I could trim off some of the fatty layers, but with the default use of pork belly, who am I kidding? 😅
Extra thin pork belly slices (not bacon) wok-fried with crunchy cabbage may sound boring, but this was absolutely gob-smacking! Throw in some dried chillies, fresh chilli slices, plus just enough ground Szechuan peppers for that tingling sensation that kept this interesting till the last bite.
And yes, it's unforgivably oily but also oh sooo shiok that you'll just have to keep convincing yourself that you're eating greens. Well, kind of.
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