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Sichuan sliced pork with garlic and chilli sauce
Serves 4-6 Starters and mains
Ingredients
- 500g lean pork belly, skin on
- 2tbsp Shaoxing rice wine
- 10g ginger, crushed
- 2tbsp spring onion or coriander, chopped, to serve
For the garlic and chilli sauce
- 1tbsp garlic, finely chopped
- 1 spring onion, finely chopped
- 1 long red or green chilli
- 2tbsp Sichuan dark soy sauce
- 1tbsp clear rice vinegar, orto taste
- 1⁄4tsp Sichuan peppercorns, ground
- 2tsp chilli oil, or to taste
Method
Put the pork in a large saucepan and cover with cold water. Bring to the boil, reduce the heat and simmer for 5 minutes, then discard the water and rinse the pork and saucepan. Return the pork to the pan, add the rice wine and ginger, season with salt, cover with cold water and bring to the boil. Reduce the heat to a bare simmer and cook for 20-30 minutes or until the pork is just cooked. To test, insert a knife into the thickest part; if the juices run clear, it’s cooked. Turn off the heat and leave the pork to steep for around 15 minutes.
Remove the pork from the poaching liquid (reserve for another use), cool completely, then cover with cling film and refrigerate overnight to firm up.
To make the garlic and chilli sauce, mix all the ingredients together in a bowl.
To serve, slice the rind off the pork, then slice the pork across the grain into paper-thin slices and arrange on a serving plate. Pour a little sauce over the top and scatter with spring onion, coriander or other fresh greens of your choice.
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