Spicy Sichuan Vegetables with Pork
January 11, 2008 – 4:01 pm by wiffyThis is a dish which I ate quite often when I was young-er. I was shopping at the supermarket with my mum yesterday and seeing the pork belly suddenly reminded me of this dish though I haven’t ate it for many years. So we got the ingredients and cook this dish together … with my mum doing most of the work, of course =P … So if you happen to like this recipe, remember to say that you learn it from noob cook’s mum, who happened to be a very good cook, hehehe (me and my bad puns =x) And oh, I think this just goes so well with porridge… *slurp*
Spicy Sichuan Vegetable with Pork (Serve with Porridge)
Ingredients
(Serves 4-6)
400g Sichuan preserved vegetables, shredded thinly
200g pork belly (aka sam cham bak, 3-layered pork, 3层肉)
2 tbsp garlic
4 chilli padi, de-seeded, cut to thin slices (adjust or omit according to taste)
1.5 tsp dark soy sauce
Directions
1. 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.
2. 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.
3. 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.
4. Add the shredded Sichuan vegetables, dark soy sauce (it makes the dish darker in color and also sweeter, so adjust to your liking) and stir fry till well-mixed. Garnish and serve with either rice or porridge.
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Tags: pork, salted soy beans, sichuan vegetables, spicy, tao cheow
Posted in Chinese, Meat Stir Fries, Recipes, Stir Fry
9 Responses to “Spicy Sichuan Vegetables with Pork”
For some reason or other I have to look at your blog before dinnertime and on days where I have nothing in the fridge or on my dinner table. Here I am looking at the salted veg and thinking “Oh my God!” Quick pass the napkin! Drooling like hungry dog!
By Joyce on Jan 11, 2008
This is a dish I eat when I was young too. Feel so nostalgic when i see this pic.
By didally on Jan 12, 2008
I would imagine that this would work just as well with Berkshire pork. Looks very tasty, as do the rest of your recipes.
Ciao,
EtG
By Ed the Gent on Jan 13, 2008
Can I have one bowl of porridge with the spicy sichuan veg with pork? With that sichuan veg dish, I can drink porridge like anything!
By tigerfish on Jan 14, 2008
hey EtG, thanks for visiting my blog
girls: Thanks for your nice comments, u girls are all better cooks than me, lol
By wiffy on Jan 14, 2008
I love this dish too, but prefer the vegetarian version of it where you replace pork with bean curd strips…so good. My aunt used to cook this a lot when I was growing up. Yummy, such a nostalgic dish, I need to make it.
By Rasa Malaysia on Jan 21, 2008
Rasa:: I think your version sounds really nice… I totally love bean curd strips. I will probably try that out very soon
By wiffy on Jan 21, 2008
Yum.
Even though I like Sichuan preserved veggies, sometimes they can be a little too “ripe”. I’m thinking some bitter gourd and black bean sauce would go well with the plain rice porridge.
By Nate on Jul 31, 2008
Yummy. Sichuan vegetables go so well with pork. This dish is so comforting: now, I only wish my mother made rice porridge.
By [eatingclub] vancouver || js on Jul 31, 2008