Joined: 20 Jul 2004
|Posted: Mon Jun 20, 2011 9:43 am Post subject: Sichuan Slow Bake Pork(rec n pic)
|A new dish I created on the fly for Father's Day..for my hubby, Benny.
Its an elaborate dish that needs much time, patience and watching the oven, stove to get it done nicely.
The meat is nicely 'baked' or roasted. Its tender and juicy with a hint of the fiery spice : Sichuan Peppercorns and sweeten with rock sugar and soury sauce that was made with black vinegar.
Here's my long winded recipe complete with step by step photos.. Enjoy
This is how Sichuan peppercorns look like. You can get this from any supermarket in Singapore.
This is the Vinegar I used. I preferred this as its very sour yet more liquidy than others..
1 kg pork belly(washed, slice half thru the skin)
1 tbsp Sichuan peppercorns
Sichuan peppercorns, up close..
1 tsp cooking oil(canola or any vegetable oil)
100ml chinese black vinegar(Chin Kiang Vinegar)
150g rock sugar(white)
1. Heat up wok with oil till hot, add sichuan peppercorns. Leave it to sizzle for a while or till its fragrant.
2. Put pork belly on it, skin faced down.
3. Push it around, scooping the sichuan peppercorns and place over the meat. After 2 mins, flip over.
4. Add 200ml water, vinegar and rock sugar in to cook till sugar melts.
See picture as guide
5. Leave it to sizzle for 10 mins over medium heat.
6. When the sauce is almost dry, flip over again so the skin gets a nice coating of the caramelised sauce.
7. Put the half cooked meat in a deep casserole, with the skin down and meat facing up.
8. Pour in the remaining water and bake in preheated oven set at 200C for 1 hour. Turn/flip over the meat at last 20 minutes so that the top is nicely baked/roasted.
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1