Cuisine
Time
30 mins mins
Servings
2 people
Blanch the pork belly for 5 minutes, before removing and cutting into thin slices
Soak the black beans in hot water, while you finely chop the garlic, fresh ginger, onion and chillies.
Mix the sauce ingredients and set aside. Leaving the chicken stock for later.
Set your wok clock, placing the drained black beans at 12, followed by the onion, the ginger and garlic and then the chillies.
