Pork belly with ginger and red capsicum

Instructions

1. For the marinade, place all the ingredients into a bowl and stir to combine.
2. Slice the pork first into long thin strips around 1 cm thick, then cut into 3 cm pieces. Add to the marinade and stir to combine well.
3. Heat a wok over high heat until very hot and then add the oil. Add the pork to the wok and spread it into a single layer. Let it sit in the wok without stirring for around 2 minutes or until one side of the pork is browned, then toss the wok and cook for another 1–2 minutes or until the pork is just barely cooked through. Remove the pork from the wok and set aside.
4. Add a little extra oil if necessary. Add the ginger and toss for 1 minute or until fragrant. Add the capsicum and toss for 1 minute, then return the pork and any resting juices to the wok along with the oyster sauce, Shaoxing wine, sugar and sesame oil. You can add a little water if the mixture is looking dry. Toss to combine, then add a little of the cornstarch mixture, tossing until the dish thickens. It should be thick enough to coat the meat and vegetables in the wok. Transfer to a plate and serve.