Directions

To cook

1. Heat up the frying pan and without any oil, dry fry the green chillies until they are slightly blistered.
2. Add in red chillies and fry briefly. Remove and set aside.
3. Add 1 tbsp of oil into the pan and sauté the pork belly until they curl and the fat is rendered.
4. Lower the heat and add in garlic, ginger and doubanjiang. Fry until fragrant.
5. Add in tofu and splash in water at the side of the pan and let it sizzle over high heat. Cook for 2 mins.
6. Add cooking wine around the pan to deglaze.
7. Pour in the remaining seasoning sauce.
8. Return the chillies into the pan and fry to mix all ingredients together.
9. Serve hot.