Sichuan Spicy Peppercorn Cod (Asian Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
This is a beautiful dish to serve with rice or steamed buns, but please do not cook this if you are in a hurry!
Ingredients:
750g Pork Belly
35g Ginger (10g thinly sliced & 25g cut into thin threads)
1 Leek or 5 Spring Onions (cut into 2 inches long threads)
3 Tbsp Cooking Wine
2 Tbsp Dark Soy Sauce
1 Tbsp Light Soy Sauce
160g Hoisin Sauce
4 Tbsp Sugar
5g Sichuan Peppercorns
Method:
1. Place 2 pints of cold water in a saucepan, add the pork, sliced ginger and half the cooking wine. Bring to the boil - remove any froth floating in the pan. Boil over medium heat for 35 to 40 minutes
2. Removed pork from pan, dry off the moister using kitchen roll, brush with dark soy sauce all over while is still warm
3. Heat oil in the wok over medium heat, place pork in the wok and fry - use splash proof lid over the wok to avoid burning
4. Once the skin becomes bubbly, remove and drain
5. Cut pork into 1cm thick slices - be careful as it's still hot
6. Place ⅓ of the Sichuan peppercorns onto the bottom of a deep dish, arrange the pork slices in the dish with skin side down, scatter with leek, ginger threads, the remaining Sichuan peppercorns, set aside
7. In a small saucepan, add the hoisin sauce, remaining cooking wine and dark soy sauce, light soy sauce, sugar, 100ml water. Boil until turns thicker consistency
8. Pour the sauce into the bowl which contents the pork, place in a steamer and steam for about 2 hours - ensure their plenty of water in the steamer
9. Turn off the heat, remove bowl from steamer using a kitchen towel - be careful as it's hot, perfect to serve with rice or steamed buns
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