Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, szechuan pork belly with rice cakes. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Szechuan Pork Belly with Rice Cakes is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Szechuan Pork Belly with Rice Cakes is something which I have loved my entire life. They’re fine and they look wonderful.
Chewy Chinese rice cakes are stir-fried in a ripping hot wok with thinly sliced pork belly, tart tomatoes, and greens in this quick Yunnan dish. Prepared Korean rice cakes are a close substitute for harder-to-source Yunnan-style erkuai. While they can be thawed and added to stir-fries right from the bag.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have szechuan pork belly with rice cakes using 19 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Szechuan Pork Belly with Rice Cakes:
- Take 300 grams pork belly - thinly sliced (hot pot style)
- Make ready 4 clove garlic
- Get 1 piece ginger (thumb sized)
- Prepare 1 packages dried rice cakes
- Make ready 1 chinese leaf
- Prepare 1 tsp fennel seeds
- Take 1 tsp szechuan flower pepper
- Prepare 3 dried red chillis
- Make ready 1 tbsp light soy sauce
- Make ready 1 tbsp dark soy sauce
- Get 1 tbsp vegetable oil
- Make ready 2 tsp prickly oil (szechuan peppercorn oil)
- Prepare 1 tbsp chinkiang vinegar
- Prepare 250 ml hot water
- Get 1 tsp cornstarch
- Take 1 tsp sugar
- Take 1 pinch salt
- Take 1 tsp black pepper
- Make ready 4 small spring onions
While the sauce cooks, add the rice cakes to the pot of boiling water. Drain thoroughly and transfer to the pan of cooked pork, vegetables and sauce; season with salt and. The "Hong Shao Rou" or just Szechuan Red Braised Pork Belly. The "Hong Shao Rou" or just Szechuan Red Braised Pork Belly.
Instructions to make Szechuan Pork Belly with Rice Cakes:
- Finely chop or mince the garlic and ginger
- Heat the oil in a wok until hot and add the chillies, garlic and ginger and cook for a few seconds in the oil to release the flavour and remove any water - being careful not to burn
- Add the fennel and szechaun pepper and cook for a few seconds to release the flavour
- Add the pork belly and cook for a minute
- Add the light soy, pepper and the vinegar
- Chop the Chinese leaf into big chunks and add to the wok
- Add the prickly oil and dark soy and cook for another 30 seconds
- Add the rice cakes to the wok and mix thoroughly
- Add the cornflour and sugar and quickly combine
- Almost cover with hot water and allow to reduce on the highest heat to desired consistency - by which time the rice cakes should be cooked
- If the water is taking a while to reduce it can be beneficial to remove the vegetables and meat with a slotted spoon so as not to over cook
- When the liquid is roughly like the picture it is time to add the meat and veg back and combine before adding chopped spring onions and serving
- Serve. In a bowl. Eat.
Really awesome dish you can find in China! Pot, water, rice, sesame oil and fire will do the job. Drain the sauce from the deep cookware into the pan, warm it up. Rice cakes are one of my favorite ingredients. There are two popular eating methods of twice cooked pork, one is to match with steamed rice and the other one is to insert the pork into Guo Kui.
So that is going to wrap this up for this exceptional food szechuan pork belly with rice cakes recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
