A stir-fry of pork belly and lettuce using the versatile salted lemon sauce, directly from Chef Wakiya. The refreshing tang of lemon, the rich umami of pork belly, and the aroma of Sichuan peppercorns will whet your appetite. This dish, packed with crunchy lettuce for plenty of vegetables, is perfect for hot days.
Ingredients
Main Ingredients (2 servings)
- Lemons 400g
- Pork Belly 100g
- Lettuce 1/2 head
- Green Onion 1/2 stalk
Seasonings
- [A] Salt 40g
- [A] Dried Chili Peppers (for Salted Lemon) (to taste)
- [A] Sichuan Peppercorns (for Salted Lemon) (to taste)
- White Sesame Oil 1 tbsp
- Dried Chili Peppers 2-3 (for stir-fry)
- Cooking Sake (Rice Wine) 1 tbsp
- Broth 150ml
- Black Pepper (to taste)
Steps
- Thoroughly wash the lemons and pat them dry.
- Thinly slice the lemons.
- Place the sliced lemons (400g) in a bowl, add salt (40g), and mix well.
- Add dried chili peppers (to taste) and Sichuan peppercorns (to taste) and mix to combine.
- Transfer the salted lemon mixture to a sterilized airtight container. Store in a cool place away from direct sunlight for 2 days. If liquid is released, store in the refrigerator.
- Heat white sesame oil (1 tbsp) in a frying pan.
- Add the pork belly (100g), cut into bite-sized pieces, and stir-fry until it changes color.
- Once the pork turns white, add the diagonally sliced green onion (1/2 stalk) and dried chili peppers (2-3) and stir-fry.
- Add about half a salted lemon (use as a guideline) and stir to coat everything.
- Add cooking sake (1 tbsp) and broth (150ml) and bring to a boil over high heat.
- Generously add black pepper (to taste).
- Add the coarsely torn lettuce (1/2 head) and toss quickly to combine.
- Once the lettuce starts to wilt, turn off the heat. Key tip: Do not overcook the lettuce.
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