Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, szechuan pork belly with rice cakes. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Szechuan Pork Belly with Rice Cakes is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Szechuan Pork Belly with Rice Cakes is something which I have loved my whole life.
For Hot & spicy Food Lovers. here , Szechuan cooking with pork belly. Excellent for cold season ( winter time ) or cold rainy days. Consume with plain steamed rice is recommended. Garnish with the green tops of the scallions.
To begin with this particular recipe, we must prepare a few components. You can have szechuan pork belly with rice cakes using 19 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Szechuan Pork Belly with Rice Cakes:
- Prepare 300 grams pork belly - thinly sliced (hot pot style)
- Make ready 4 clove garlic
- Prepare 1 piece ginger (thumb sized)
- Get 1 packages dried rice cakes
- Get 1 chinese leaf
- Get 1 tsp fennel seeds
- Take 1 tsp szechuan flower pepper
- Make ready 3 dried red chillis
- Prepare 1 tbsp light soy sauce
- Get 1 tbsp dark soy sauce
- Make ready 1 tbsp vegetable oil
- Prepare 2 tsp prickly oil (szechuan peppercorn oil)
- Prepare 1 tbsp chinkiang vinegar
- Make ready 250 ml hot water
- Make ready 1 tsp cornstarch
- Take 1 tsp sugar
- Prepare 1 pinch salt
- Get 1 tsp black pepper
- Take 4 small spring onions
Pot, water, rice, sesame oil and fire will do the job. Drain the sauce from the deep cookware into the pan, warm it up. 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.
Steps 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.
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. 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.
So that’s going to wrap it up with this exceptional food szechuan pork belly with rice cakes recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
