Sichuan twice cooked pork inspired by Fuchsia Dunlop
 
Prep time
Cook time
Total time
 
This is a twostep recipe. You can prepare the pork the day before or a few hours before but it needs to remain in the fridge for at least 1 to 2 hours to allow you to cut it in very thin slices.
Author:
Recipe type: Pork
Cuisine: Sichuan
Serves: 5 people
Ingredients
  • 1 kilo of pork belly
  • Spices for boiling such as 1 stick cassia bark, 1 star anise, 1 tsp Sichuan peppers)
  • 1 tbsp vegetable cooking oil (I use olive or canola or peanut or coconut)
  • 1 tbsp Chilli bean sauce
  • 1 tbsp Garlic chilli sauce
  • 1 tbsp Bean chilli condiment by Laoganma
  • Salt
  • 2 young leeks cleaned, roots cut (or 4 scallions)
  • 2 scallions to finish
Instructions
  1. Place pork belly in a pot, cut in two if too large and stack. Pour boiling water to cover. Add the spices and a tsp of rock salt (or any salt) Boil for 30 mins.
  2. Let pork cool down then put in the fridge for at least 2 hours. When you are ready to prepare the dish, you can even put it in the freezer to make it even easier to cut.
  3. Cut the pork belly in thin slices.
  4. Heat oil in pan on high heat. When it starts to smoke, tip the pork and stir. Keep stirring for a few minutes, throw a pinch of salt to help the frying process (just a little bit as the sauces are salty too). Stir until golden.
  5. Discard the excess oil and keep only 2 tbsp of oil in the pan.
  6. Lower heat on medium. Tip the pan towards you, push the pork slices away from you and in the oil which will create a little bath, put a generous table spoon of each of the three sauces. Fry a little bit for 1 minute. The stir the sauce and the slices together.
  7. Let it cook a few minutes on low heat while you are diagonally cutting the clean leeks into diamond looking slices.
  8. When you are about to serve, cut the scallions diagonally and sprinkle on top.
NOTES: You can add a bit of fresh coriander, a bit of grated ginger, a teaspoon of sesame oil. If you cannot find the 3 sauces, just find any chilli bean sauce where you can see the little black beans bathing in chilli oil. If you cut the pork to thick it gets a bit chewy...
Recipe by The Flo Show.com at http://www.thefloshow.com/sichuan-twice-cooked-pork-inspired-by-fuchsia-dunlop/