Punchfork has been acquired by Pinterest!
Read the announcement.
Site shutdown: March 15th, 2013
Punchfork
About
▼
About Punchfork
Recipe API
Help
Goodies
Company
Contact
Terms of Use
Privacy Policy
Sign in
Browse
▼
Recipes
Publishers
Random Recipe
Ching-He Huang's Crispy Pork
http://www.lovefood.com/guide/recipes/11038/crispy-twicecooked-por...
Like
Ingredients
categorized
original
300 g (10.6oz) Pork belly
1 pint (0.6l) Water
1 tbsp Shaohsing rice wine or dry sherry
1 3 inch piece of fresh root ginger, peeled and sliced
2 Spring onions, sliced
1 tsp Ground dry-toasted Sichuan peppercorns
1 Handful of Cornflour
200 ml (7fl oz) Groundnut oil
5 Baby leeks, sliced in half lengthways
100 g (3.5oz) Baby corn, sliced in half lengthways
75 g (2.6oz) Sugar snap peas
2 Portions of steamed jasmine rice to serve
1 tsp Chilli bean paste - For the sauce
1 tbsp Shaohsing rice wine or dry sherry - For the sauce
1 tsp Dark soy sauce - For the sauce
1 tsp Light soy sauce - For the sauce
1 tsp Sichuan pepper oil/ chilli oil - For the sauce
1 Pinch of sugar - For the sauce
Ingredients
categorized
original
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Baby corn
(
100
g
)
Baby leeks
(
5
)
Chilli bean paste
(
1
tsp
)
Ginger, fresh root
(
1
3 inch piece
)
Spring onions
(
2
)
Sugar snap peas
(
75
g
)
Meat
Pork belly
(
300
g
)
Condiments
Soy sauce, Dark
(
1
tsp
)
Soy sauce, Light
(
1
tsp
)
Cooking & Baking
Cornflour
(
1
Handful
)
Groundnut oil
(
200
ml
)
Sichuan pepper oil/ chilli oil
(
1
tsp
)
Sichuan peppercorns, Ground dry toasted
(
1
tsp
)
Sugar
(
1
Pinch
)
Pasta & Grains
Jasmine rice to serve
(
2
Portions
)
Drinks
Water
(
1
pint
)
Beer, Wine & Liquor
Shaohsing rice wine or dry sherry
(
2
tbsp
)
Preparation
Read recipe preparation on
lovefood.com
Lovefood
www.lovefood.com
All 479 recipes
Social Stats
37.8
Rating
1-100
6
Tweets
17
Facebook
Shares
0
StumbleUpon
Views
13
PinterestPins
Recipe Stats
Published January 23, 2012 (1 year ago).
40 people saved this recipe.
Share Recipe
Link
© Punchfork, Inc. All third party content © their respective owners.
Terms of Use
Privacy
About
Blog
Contact
API