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Twice Cooked Pork with Pickled Cucumber Salad
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Ingredients: For the pork | |
300g/10½oz | fatty pork belly, skin on |
2 tbsp | groundnut oil |
1 tbsp | Shaoxing rice wine, (or dry sherry) |
1 tbsp | chilli bean paste |
1 tbsp | yellow bean sauce |
1 tbsp | fermented black beans, rinsed and crushed |
1 | spring onion, (or baby leek), sliced on the diagonal into julienne strips |
1 tsp | dark soy sauce |
1 tsp | light soy sauce |
pinch | sugar |
sea salt | |
freshly ground white pepper | |
For the pickled cucumber | |
1 | garlic clove, minced |
2 pinches | caster sugar |
1 tbsp | Chinese clear rice vinegar or cider vinegar |
1 tsp | chilli bean paste |
1 tsp | chilli oil |
1 tbsp | toasted sesame oil |
4 small cucumbers, sliced in half lengthways, de-seeded, each half cut into long wedges and then sliced into 1cm/½in pieces | |
1 | fresh red chilli, de-seeded and cut into small strips |
To serve | |
300g/10½oz | jasmine rice, steamed |
Preparation method:
1) For the pork, pour 700ml/1¼ pints water into a large pan, add the pork and bring to the boil. Boil for 30 minutes. Drain and leave to cool.
2) Transfer the meat to the fridge for an hour, to firm up.
3) Meanwhile, for the pickled cucumber, combine the garlic, sugar, vinegar, chilli bean paste, chilli oil and sesame oil in a bowl.
4) Add the cucumbers and leave to marinate in the fridge for 20 minutes.
5) Remove the cucumbers from the fridge and add the fresh chilli.
6) Remove the meat from the fridge and slice into 5mm/¼in thick slices.
6) Heat a wok over high heat and add the groundnut oil, then the pork. As the pork starts to brown, add the rice wine (or sherry) and cook until the pork has browned and the skin is slightly crisp.
7) Add the chilli bean paste, yellow bean sauce and fermented black beans and stir-fry for a minute.
8) Add the spring onion (or leek) if using, and stir-fry for less than a minute until well mixed.
9) Add both soy sauces and the sugar, season and serve.
Recipe uploaded with Shop'NCook for iPhone.
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