This is a famous home-style dish from Szechuan province. The pork-belly steak is boiled, sliced and then stir-fried with sweet flour paste, chilli paste and green capsicums. Although the dish is made from pork belly, it is not greasy because the fat is fried out. It goes well with steamed rice.
Put the pork belly steak, ginger, Szechuan peppercorns and water into a pot. Cook on medium high for 15 minutes (until the meat is medium well done). Take the meat out and cool down, and then thinly slice.
Finely chop the Szechuan Pixian chilli bean paste. Cut green capsicums into triangles approximately the same size as the pork slices.
Place the wok on medium heat. Put in a little oil, then add the capsicums and a little salt. Stir fry until the capsicums start to become soft. Transfer them to the plate.
In the same wok, heat the cooking oil, add pork slices, and stir fry until they begin to shrink. Stir in Pixian chilli bean paste, then add sweet flour paste and sugar. Stir fry.
Finally, return the capsicums and stir-fry for a couple more minutes until the aroma is released. Plate and serve.
Keep an eye out for hot oil accidentally splashing from the wok during cooking.