Drunken pork in Mala sauce

Modification of a traditional dish prepared by my mother in winter months in the old days. Basically preserving pork left behind after a festive meal in wine, it can stay like that for a while in the fridge.

Drunken pork in Mala sauce

1. Cook a piece of 5cm wide pork belly in water until just cooked, I like to cook it in a soup hence not wasting any nutrients.

2. When cool, cut into 1/2 cm slices, season with salt and white pepper for a couple of hours.

3. Add fragrance liqueur, Shaoxin wine, whisky, brandy etc to moisten, rest for another few hours.

4. Arrange on a plate, sprinkle crushed roasted peanut mixed with finely grounded Sichuan pepper and brown sugar on top.