Chinese
Chinese - Sichuan and Regional
Beacon Pork Rice
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 350g pork shoulder, sliced thin
- • 3 cups cooked day-old rice
- • 2 tbsp doubanjiang
- • 1 tbsp Sichuan peppercorns, ground
- • 6 dried chilies, snipped
- • 3 cloves garlic, minced
- • 1 tbsp chinkiang vinegar
- • 1 tbsp light soy sauce
- • 2 tbsp peanut oil
Preparation Steps
1
Phase 1
Slice the pork thin and crush the peppercorns.
2
Phase 2
Heat the oil in a hot wok and fry the pork until golden.
3
Phase 3
Add the garlic, chilies, and doubanjiang and stir-fry until fragrant.
4
Phase 4
Toss in the rice with the soy and vinegar over high heat.
5
Phase 5
Dust with the ground peppercorns and serve hot.