Spicy Sichuan Vegetable With Pork
From wiffy 16 years ago
- 15 minutes to make
- Serves 46
This is a dish which I ate quite often when I was young-er. I think this just goes so well with porridge… *slurp* remember to cook extra rice or porridge whenever you have this.
Ingredients
- 400g Sichuan preserved vegetables, shredded thinly shopping list
- 200g pork belly (aka sam cham bak, 3-layered pork, 3层肉) shopping list
- 1 tbsp garlic shopping list
- 6 chilli padi, de-seeded, cut to thin pieces (adjust or omit according to taste) shopping list
- 1 tsp dark soy sauce shopping list
How to make it
- If you bought the pre-shredded preserved Sichuan veg, rinse them in water before use. If you are not using the pre-shredded type, it is recommended to soak the veg in water for at least half an hour before cutting (you can cut a small bit to taste) to reduce the saltiness.
- Slice the pork belly to thin slices, then cut each slice to thin shreds. If you want less fat, cut off the entire top layer of fat before slicing.
- Heat wok and stir fry the shredded pork belly till the wok is well-greased with the oil from the pork. Push the pork to one side of the wok and fry the chilli and garlic in the middle of the wok till fragrant. Then mix the pork, chilli and garlic evenly and stir fry till pork is cooked.
- Add the shredded Sichuan vegetables, dark soy sauce and stir fry till well-mixed. Garnish and serve with either rice or porridge.
Served with porridge ... yummy!
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People Who Like This Dish 2
- texaschef DALLAS, TX
- wiffy Singapore, SG
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