Sichuan Style Pork Slices

• Gluten free

• Meat

  • 500 g Pork belly or hind leg

• Produce

  • 5 Garlic cloves
  • 4 Ginger, slices
  • 1 tsp Ginger
  • 1 Green onion
  • 1 Green onion, white
  • 1 Of cucumber, half

• Condiments

  • 1 tbsp Soy sauce, light

• Baking & Spices

  • 1 small pinch Salt
  • 1/2 tsp Sichuan peppercorn
  • 1/4 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Chinese red oil
  • 1 tsp Vinegar, Black

• Liquids

  • 1/4 cup Water

Found on chinasichuanfood.com

Description

Ingredients

• 500g pork belly or hind leg
• 4-5 ginger slices
• 1 green onion
• ½ teaspoon Sichuan peppercorn
• half of cucumber, shredded
• 5-8 garlic cloves, minced
• 1 green onion white, minced
• 1 teaspoon minced ginger
• small pinch of salt
• ¼ cup warm water
• 3-4 tablespoon Chinese red oil
• 1 tablespoon light soy sauce
• 1 teaspoon black vinegar
• ¼ teaspoon sugar

Directions

• Firstly place the pork belly or hind leg in cold water, add ginger slices, green onion and Sichuan peppercorn and then heat to boil. Slightly slow the fire to medium and cook for around 30 minutes to 40 minutes.
• Meanwhile, add ginger, garlic, green onion and a small pinch of salt in a small bowl, add ¼ cup of warm water. Soak for 5-10 minutes.
• Mix Chinese red oil, light soy sauce, black vinegar and sugar in another small bowl. Set aside.
• Transfer out and cool down to warm. Cut the pork into slices, as thin as possible.
• Place shredded cucumber in the bottom of the serving plate and then lay the pork slices.
• Pour the garlic water evenly over the pork slices and wait for 30 seconds, and then pour the red oil sauce over.
• Pour the garlic water evenly over the pork slices and serve with the red oil sauce. Dip before enjoying.

Nutrition