Chinese
Chinese - Sichuan and Regional
Hui Guo Rou
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g pork belly
- • 1 tsp Sichuan peppercorns
- • 2 tbsp doubanjiang
- • 1 tbsp sweet bean paste
- • 1 leek, sliced at an angle
- • 1 green pepper, sliced
- • 3 cloves garlic, sliced
- • 1 tbsp light soy sauce
Preparation Steps
1
Phase 1
Simmer the pork belly whole with the peppercorns until just cooked, about 25 minutes.
2
Phase 2
Cool, then slice the belly thinly.
3
Phase 3
Fry the slices in a dry wok until they curl and turn golden.
4
Phase 4
Push aside and cook the doubanjiang and sweet bean paste until red.
5
Phase 5
Stir in the leek, pepper, garlic, and soy sauce and toss over high heat.
6
Phase 6
Serve hot.