Monday, July 9, 2012
I saw this dish demostrated on TV and it looked sooo tasty. I remembered some of the ingredients but forgot some.
Is there sweet bean paste sold here? I don't know what is that and hence skipped it. I used hot bean paste because I want it to be hot. I also skipped the preserved black beans as not all recipes uses it.
I sliced the pork a bit too thick and so, it's a bit tough. Plus I think I overcooked it. But nonetheless, this dish went very well with lots of rice! Yummy :)
Sichuan Twice Cooked Pork 回锅肉Prep work
Recipe referred: Dachai
400gm pork belly
½ tsp Sichuan peppercorn
1 inch ginger
1 stalk green onion (white parts only about 4 inches)
Enough water to cover pork
1 Tbsp oil
60gm Chinese leek (1 large stalk), or more
1 Chinese soup spoon hot bean paste (or 1 heaped Tbsp)
1 Chinese soup spoon sugar (or 1 heaped Tbsp)
½ Tbsp light soy sauce or more
½ Tbsp Shao Xing wine
1. In a small pot, place pork belly, Sichuan peppercorn, ginger, spring onion and enough water to cover the pork. Bring to a boil and lower to a simmer for about 10-15 minutes, depending on how thick your belly is.
2. Let the belly cool down totally and slice it as thin as you can. (You can place it into the freezer for 30 minutes, covered to prevent dehydration)
3. In a wok, heat it on high. Put in oil and fry pork belly slices until it start to curl up.
4. Put in bean paste and fry for a while.
5. Add in the rest of the seasonings and fry until fragrant and looks caramelized.
6. Add in leek and cook until the leeks wilt.
7. Dish up and serve.