Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, szechuan pork belly with rice cakes. One of my favorites. 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 well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Szechuan Pork Belly with Rice Cakes is something that I have loved my whole life. They are fine and they look wonderful.
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.
To get started with this recipe, we must prepare a few ingredients. You can cook 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:
- Take 300 grams pork belly - thinly sliced (hot pot style)
- Take 4 clove garlic
- Get 1 piece ginger (thumb sized)
- Prepare 1 packages dried rice cakes
- Get 1 chinese leaf
- Get 1 tsp fennel seeds
- Prepare 1 tsp szechuan flower pepper
- Take 3 dried red chillis
- Get 1 tbsp light soy sauce
- Prepare 1 tbsp dark soy sauce
- Prepare 1 tbsp vegetable oil
- Prepare 2 tsp prickly oil (szechuan peppercorn oil)
- Make ready 1 tbsp chinkiang vinegar
- Make ready 250 ml hot water
- Make ready 1 tsp cornstarch
- Prepare 1 tsp sugar
- Make ready 1 pinch salt
- Prepare 1 tsp black pepper
- Get 4 small spring onions
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. While they can be thawed and added to stir-fries right from the bag.
Instructions 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 Asian rice cakes cooked with pork belly, fresh shrimp, onion, rice wine, and as much chilli paste as you like. The rice cakes eaten by many East Asians are entirely different - they're made from pounded glutinous rice, are very chewy, and come in different shapes and sizes. Photo: Becky Luigart-Stayner; Styling: Cindy Barr. I served it with brown rice instead of noodles, and sauteed snow peas and bean sprouts on the side. I also used fresh ginger and went just slightly heavy on the chili sauce.
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