SICHUAN PORK BELLY RECIPES

Name: Crispy Pork Belly (Siu Yuk)
Prep time: 12 h
Cook time: 1 h
Total time: 13 h
Cuisine: Chinese
Ingredients: 1000 g pork belly with beautiful layers; 2 small chunks of ginger; 2 scallions; 1 tbsp. cooking wine; 6-10 Sichuan peppercorns ( ,optional); 1.5 tsp. salt; 2 tsp. Chinese five spice; 1/2 tsp. sugar; 1 tsp. white pepper; sea salt to cover the meat; white vinegar for brushing

CRISPY PORK BELLY RECIPE (SIU YUK) | CHINA SICHUAN FOOD

Crispy Pork Belly Recipe (Siu Yuk) | China Sichuan Food image

Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province.

Provided by Elaine

Categories Main Course

Total Time 780 minutes

Prep Time 720 minutes

Cook Time 60 minutes

Number Of Ingredients 11

Ingredients

1000 g pork belly with beautiful layers
2 small chunks of ginger
2 scallions
1 tbsp. cooking wine
6-10 Sichuan peppercorns ( ,optional)
1.5 tsp. salt
2 tsp. Chinese five spice
1/2 tsp. sugar
1 tsp. white pepper
sea salt to cover the meat
white vinegar for brushing

Steps:

Place the pork belly in a large pot with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.
Transfer the pork out and pat dry the water. Then pork as many holes on the rind. Back and forth and repeat several times. This is the most important step.
After the hard pork process, apply a small pinch of salt on the rind.
Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.
Wrap the pork belly with foil wrappers and place in fridge overnight.Uncovered please, we need the rind to be dry before roasting.
Pre-heat oven to 180 degree C. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Roast for 50 minutes to 1 hour.
Remove the salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Use upper fire only at the temperature of 220 degree C, and roast until the rind is golden brown and well crackled.
Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Transfer out and cut into small bites.
Cutting tips: when cutting the pork belly, place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds.

Nutrition Facts : Calories 5268 kcal, CarbohydrateContent 15 g, ProteinContent 96 g, FatContent 531 g, SaturatedFatContent 193 g, CholesterolContent 720 mg, SodiumContent 3193 mg, FiberContent 3 g, SugarContent 3 g, ServingSize 1 serving

TWICE COOKED PORK–SZECHUAN PORK STIR FRY | CHINA SICHUAN FOOD

Twice Cooked Pork–Szechuan Pork Stir Fry | China Sichuan Food image

Twice Cooked Pork (Double Cooked Pork) from China Sichuan Cuisine.

Provided by Elaine

Categories Main Course

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 12

Ingredients

300 g pork belly
1 green onion
4-5 Sichuan peppercorn ( , optional)
1 small bunch garlic sprout ( , 3-4 ones, end removed and cut into pieces)
2 long red chili peppers
1 teaspoon cooking oil
1 inch scallion stalk ( , cut into small pieces)
1/2 thumb ginger ( , sliced)
2 garlic cloves ( , sliced)
1 tablespoon broad bean paste: doubanjiang
2 teaspoon dou-chi: fermented black beans
1 teaspoons light soy sauce

Steps:

Place pork belly in a large pot with enough cold water to cover. Add 1 green onion and 4-5 Sichuan peppercorn seeds. Bring to boil and simmer for 30 minutes. If you are cooking a larger amount, cut the pork belly into sections around 15 cm long (keeping note 1) Transfer out and set aside to cool down.
Smash the head of garlic sprouts and then cut the head part and leaves into 1.5 inch sections. Remove the seeds of red pepper and cut into pieces too.
Heat up around 1 teaspoon of oil in wok (not too much, otherwise the dish might be over greasy), fry the pork belly for around 1-2 minutes (Note 2)until they begin to loose oil and slightly brown.
Move the pork slices out and leave oil only, fry ginger, garlic and scallion until aroma. Place doubanjiang and dou-chi, fry for another half minute. Return pork slices and give a big stir fry to combine well.
Add red pepper, fry for another half minutes. Lastly, place garlic spouts and light soy sauce. Combine well and transfer out immediately.
Serve with steamed rice.

Nutrition Facts : Calories 833 kcal, CarbohydrateContent 4 g, ProteinContent 14 g, FatContent 81 g, SaturatedFatContent 29 g, CholesterolContent 108 mg, SodiumContent 52 mg, ServingSize 1 serving

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