Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, szechuan pork belly with rice cakes. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
These spicy stir-fried rice cakes are a departure from some of China's more traditional methods of preparing these chewy, starchy little pasta-like rice cakes. Remove cover, and add the pork belly back to the wok, along with the soy sauce, sugar, Sichuan peppercorn powder, and spicy bean paste. 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.
Szechuan Pork Belly with Rice Cakes is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Szechuan Pork Belly with Rice Cakes is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. 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:
- Make ready 300 grams pork belly - thinly sliced (hot pot style)
- Get 4 clove garlic
- Make ready 1 piece ginger (thumb sized)
- Prepare 1 packages dried rice cakes
- Get 1 chinese leaf
- Prepare 1 tsp fennel seeds
- Make ready 1 tsp szechuan flower pepper
- Take 3 dried red chillis
- Make ready 1 tbsp light soy sauce
- Make ready 1 tbsp dark soy sauce
- Prepare 1 tbsp vegetable oil
- Get 2 tsp prickly oil (szechuan peppercorn oil)
- Make ready 1 tbsp chinkiang vinegar
- Take 250 ml hot water
- Prepare 1 tsp cornstarch
- Make ready 1 tsp sugar
- Make ready 1 pinch salt
- Get 1 tsp black pepper
- Take 4 small spring onions
It's cooked first in ginger water, then stir fried with Sichuan spicy bean. Garnish with the green tops of the scallions. While the sauce cooks, add the rice cakes to the pot of boiling water. The "Hong Shao Rou" or just Szechuan Red Braised Pork Belly.
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.
Really awesome dish you can find in China! Pot, water, rice, sesame oil and fire will do the job. Halve egg, then arrange pork, bok choy, and egg halves in serving bowls over a bed of rice. Remove pork from skillet and set aside. Add some Szechuan sauce and peppercorns to your dishes to create zingy meals, including Szechuan chicken and Szechuan beef.
So that is going to wrap this up for this exceptional food szechuan pork belly with rice cakes recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
