Servings: 2 to 3

300 g pork belly 300 g pork belly
3 tablespoons jasmine tea leaves 3 tablespoons jasmine tea leaves
2 tablespoons vegetable oil 2 tablespoons vegetable oil
1 teaspoon ginger, minced 1 teaspoon ginger, minced
½ scallion, minced ½ scallion, minced
1 tablespoon rice wine 1 tablespoon rice wine
1 tablespoon light soy sauce 1 tablespoon light soy sauce
½ teaspoon sugar ½ teaspoon sugar
½ teaspoon fine sea salt ½ teaspoon fine sea salt
1 tablespoon sichuan chili oil 1 tablespoon sichuan chili oil

1. Make enough tea with the tea leaves to completely cover the pork in a small saucepan. Reserve the tea leaves.
Rinse the pork under cold running water and cover completely with tea in a small saucepan. Bring to a boil and blach for 5 minutes. Rinse the pork under cold running water after and cut into 1 by 3 cm chunks.
Heat the oil in a wok and throw in the pork. Stir-fry until it has a nice colour and throw in the ginger and scallions until fragrant. Now throw in the soy sauce, vinegar, sugar and salt. And continue to cook for a few minutes.
Mix with chilli oil and optionally reserved tea leaves and serve with rice.