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Categories:
pork belly clove garlic ginger rice cakes chinese leaf fennel seeds pepper red chillis soy sauce soy sauce vegetable oil oil Chinkiang vinegar water cornstarch sugar salt black pepper spring onions
Viewed: 35 - Published at: 9 months agoIngredients
- 300 grams pork belly - thinly sliced (hot pot style)
- 4 clove garlic
- 1 piece ginger (thumb sized)
- 1 packages dried rice cakes
- 1 chinese leaf
- 1 tsp fennel seeds
- 1 tsp szechuan flower pepper
- 3 dried red chillis
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp vegetable oil
- 2 tsp prickly oil (szechuan peppercorn oil)
- 1 tbsp chinkiang vinegar
- 250 ml hot water
- 1 tsp cornstarch
- 1 tsp sugar
- 1 pinch salt
- 1 tsp black pepper
- 4 small spring onions
Method
- 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.
