Sichuan Braised Pork Cheeks
- 3 pounds pork cheeks
- 1- to 2-inch piece ginger
- 2 scallions
- 1 tablespoon vegetable oil
- 6 tablespoons Sichuan-style chili bean paste
- 5 cups stock or water
- 1/4 cup Shaoxing rice wine
- 1 tablespoon dark soy sauce
- 1 teaspoon Sichuan peppercorns
- 1 Tsao Kor (cao guo) (false cardamom), optional
- Cilantro to garnish
- A few tablespoons cooking oil, for browning
- Salt and pepper for sprinkling
- Produce
- Cilantro (1)
- Ginger (1 1- to 2-inch piece)
- Scallions (2)
- Sichuan-style chili bean paste (6 tablespoons)
- Meat
- Pork cheeks (3 pounds)
- Condiments
- Soy sauce, dark (1 tablespoon)
- Cooking & Baking
- Cooking oil (3 tablespoons)
- Salt and pepper (1)
- Sichuan peppercorns (1 teaspoon)
- Vegetable oil (1 tablespoon)
- Drinks
- Stock or water (5 cups)
- Beer, Wine & Liquor
- Shaoxing rice wine (1/4 cup)
- Other
- 1 Tsao Kor (cao guo) (false cardamom), optional
Preparation
Read recipe preparation on seriouseats.com
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Published January 17, 2012 (1 year ago).
21 people saved this recipe.
