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Ingredients
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Pork (belly part) - 500 grams
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Leek (sliced) - 2 stalks
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Szechuan peppercorns - 1
teaspoon
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Ginger - 5 cm
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Shallots - 3 pieces
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Five spice powder - 1 teaspoon
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Pepper - 1 teaspoon
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Sugar - 1 teaspoon
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Rice wine - 1 teaspoon
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Oil for deep frying
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Method
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Marinate pork with Szechuan
peppercorns, ginger, shallots five spice powder, pepper, sugar
and rice wine for 3 days in fridge.
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Steam pork for 20 minutes and
leave to cool.
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Heat oil in wok and deep-fry pork
with medium heat until pork is brown and crispy.
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Drain well and cut into think
slices.
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Serve with chopped garlic and
vinegar mix dipping sauce.
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