Szechuan Pork Belly with Rice Cakes.
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
- Prepare 300 grams of pork belly - thinly sliced (hot pot style).
- Prepare 4 clove of garlic.
- Prepare 1 piece of ginger (thumb sized).
- Prepare 1 packages of dried rice cakes.
- It's 1 of chinese leaf.
- Prepare 1 tsp of fennel seeds.
- It's 1 tsp of szechuan flower pepper.
- Prepare 3 of dried red chillis.
- You need 1 tbsp of light soy sauce.
- You need 1 tbsp of dark soy sauce.
- It's 1 tbsp of vegetable oil.
- You need 2 tsp of prickly oil (szechuan peppercorn oil).
- It's 1 tbsp of chinkiang vinegar.
- Prepare 250 ml of hot water.
- It's 1 tsp of cornstarch.
- It's 1 tsp of sugar.
- Prepare 1 pinch of salt.
- It's 1 tsp of black pepper.
- You need 4 small of spring onions.
Szechuan Pork Belly with Rice Cakes step by step
- 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..
