Spicy Sichuan Vegetables with Pork
by wiffy on January 11, 2008
This is a dish which I ate quite often since childhood. It is salty, savoury and spicy; just totaly addictive I would say. I was shopping at the supermarket with my mum yesterday and seeing the pork belly suddenly reminded me of this dish. So we got the ingredients and cook this dish together, with my mum doing most of the work, of course. I think this just goes so well with porridge. This is the ultimate comfort food for me.
- 400g Sichuan preserved vegetables (四川菜), shredded thinly
- 200g pork belly (aka sam cham bak, 3-layered pork, 3层肉)
- 4 cloves garlic, minced
- 4 chilli padi, cut to thin slices (adjust or omit according to taste)
- 2 tsp dark soy sauce
1. If you bought the pre-shredded preserved Sichuan veg, it’s up to you whether you want to rinse them in water before use (I didn’t). If you are not using the pre-shredded type, it is recommended to soak the vegetable 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. If not enough oil in the wok, add your own. Stir fry the chilli and garlic in the middle of the wok till fragrant. Then mix the pork, chilli and garlic evenly together until the 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. Serve with either rice or porridge.
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