Practical Method to Cooking Tasty Szechuan Pork Belly with Rice Cakes

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To prepare an unforgettable Szechuan Pork Belly with Rice Cakes, here are the materials required:

1. Take 300 grams of pork belly - thinly sliced (hot pot style).
2. Provide 4 clove of garlic.
3. You need 1 piece of ginger (thumb sized).
4. Provide 1 packages of dried rice cakes.
5. Prepare 1 of chinese leaf.
6. Take 1 tsp of fennel seeds.
7. You need 1 tsp of szechuan flower pepper.
8. Prepare 3 of dried red chillis.
9. Get 1 tbsp of light soy sauce.
10. Prepare 1 tbsp of dark soy sauce.
11. You need 1 tbsp of vegetable oil.
12. Use 2 tsp of prickly oil (szechuan peppercorn oil).
13. Get 1 tbsp of chinkiang vinegar.
14. Get 250 ml of hot water.
15. Get 1 tsp of cornstarch.
16. Use 1 tsp of sugar.
17. Use 1 pinch of salt.
18. Get 1 tsp of black pepper.
19. Take 4 small of spring onions.

After readying the components, now you are good to make your appetizing Szechuan Pork Belly with Rice Cakes by following the procedures on this section:

1. Finely chop or mince the garlic and ginger.
2. 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.
3. Add the fennel and szechaun pepper and cook for a few seconds to release the flavour.
4. Add the pork belly and cook for a minute.
5. Add the light soy, pepper and the vinegar.
6. Chop the Chinese leaf into big chunks and add to the wok.
7. Add the prickly oil and dark soy and cook for another 30 seconds.
8. Add the rice cakes to the wok and mix thoroughly.
9. Add the cornflour and sugar and quickly combine.
10. 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.
11. 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.
12. 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.
13. Serve. In a bowl. Eat..

While they can be thawed and added to stir-fries right from the bag. Szechuan cuisine, a style of Chinese cuisine originating from Sichuan Province has been sweeping Here is a overview of how I made the braised pork belly over rice. I hope you enjoy making this tasty. Lu Rou Fan (Braised Pork Rice) 滷肉飯 If I did not order, it must be because my guest don't take pork belly …Though it is of Szechuan origin, it is such a common meat dish that is sold · Chairman Mao's Red Braised Pork Belly is a famous Chinese dish with many slight variations.

Recipe : Szechuan Pork Belly with Rice Cakes

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Simple tips to make Szechuan Pork Belly with Rice Cakes

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