Ma & chili pork

A modification of the Sichuan twice cooked pork dish: using pork from the shoulder instead of the belly part, and to cook onion and pepper very well to draw out more flavour. 

1. Cut shoulder pork meat into strips and marinate with salt, white pepper and cooking liqueur.

2. Cut an onion, a green and a red bell pepper into strips. In a wide bottom pan, add oil, sweat onion and pepper at medium low heat until soft and start to caramelise, 15 to 20 minutes, keep in a dish.

3. At medium low heat, add oil and a spoonful of chili bean paste (as much chili hot as you like), cook gently until oil turns orange red. Turn to high heat, add pork and stir-fry until nearly cooked, mix in onion/pepper, add sugar and salt to taste, finish with a tsp of grinded up Sichuan pepper.