Recipe: Tasty Szechuan Pork Belly with Rice Cakes

Recipe: Tasty Szechuan Pork Belly with Rice Cakes Delicious, fresh and tasty.

Szechuan Pork Belly with Rice Cakes. Chinese Pork Belly Recipe by Master Chef • Taste Show. Chinese Braised Pork Belly with Handmade Noodles l 燜肉麵. For Hot & spicy Food Lovers. here , Szechuan cooking with pork belly.

Pork belly slices with garlic sauce, it is my all-time favorite Sichuan food.

Every piece of meat is thinly sliced and coated with that savory garlic sauce, so flavorful and garlicky. 🥢BUY MY WOK USA - https Lap Mei claypot rice

pig maw and chicken soup with pepper Liziqi Channel.

You can have Szechuan Pork Belly with Rice Cakes using 19 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Szechuan Pork Belly with Rice Cakes

1. You need 300 grams of pork belly - thinly sliced (hot pot style).

2. You need 4 clove of garlic.

3. Prepare 1 piece of ginger (thumb sized).

4. It’s 1 packages of dried rice cakes.

5. It’s 1 of chinese leaf.

6. It’s 1 tsp of fennel seeds.

7. Prepare 1 tsp of szechuan flower pepper.

8. Prepare 3 of dried red chillis.

9. It’s 1 tbsp of light soy sauce.

10. It’s 1 tbsp of dark soy sauce.

11. You need 1 tbsp of vegetable oil.

12. It’s 2 tsp of prickly oil (szechuan peppercorn oil).

13. You need 1 tbsp of chinkiang vinegar.

14. Prepare 250 ml of hot water.

15. You need 1 tsp of cornstarch.

16. It’s 1 tsp of sugar.

17. You need 1 pinch of salt.

18. You need 1 tsp of black pepper.

19. You need 4 small of spring onions.

The "Hong Shao Rou" or just Szechuan Red Braised Pork Belly.

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.

Szechuan Pork Belly with Rice Cakes step by step

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..

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.

Twice cooked pork(回锅肉) or Double cooked pork belly (Huiguorou in Chinese language ) is one of the most famous dishes of szechuan pork recipes.

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.

Szechuan Pork - a quick, easy and utterly delicious meal good for any night of the week.