Pork Belly with Chiles
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
10.5 oz/300gm pork belly, sliced into ½ cm thickness
2 red chilies, seeded and cut into strips
2 green chilies, seeded and cut into strips
2 cloves of garlic, peeled and sliced
spring onion, cut into 1.5″ length
1 tbsp cooking oil
Seasoning:
1 tsp light soy sauce
1 tbsp oyster sauce
Instructions:
Heat up oil in s non-stick pan. Pan-fried pork slices at both sides. Add light soy sauce and stir to coat the pork slices. Dish out on a plate.
Leave about 1 tbsp of oil in the pan. Sauté garlic till fragrant. Stir in spring onion, green and red chilies.
Toss in pork slices. Stir-fry all the ingredients with oyster sauce. Dish out and serve hot with steamed rice.
From eating pleasure.blogspot.com