Boiled pork in Sichuan spicy sauce
If you boil a lot of pork, you can use it in a variety of dishes
How to make it
1
Boil the pork belly in boiling water with crushed ginger and the green part of the green onion for 1 hour, then cool completely in the refrigerator.
Mix the ingredients for the sauce together.
2
Thinly slice the amount of cooled meat you want to eat, quickly dip it in boiling water to warm it up, then wipe off the water with kitchen paper etc. Wrap the remaining portion in plastic wrap and store in the refrigerator
3
Pound the cucumber with the flat side of a knife, cut it into quarters, and place it in ice water to make it crisp
4
Wipe off the water from the cucumber and toss with salt, pepper and sesame oil
5
Wrap the cucumber (4) in the sliced pork, arrange on a plate, and pour the sauce (prepared in (1)) over it to finish
material
-
- Pork belly (chunk)
- 500g
-
- ginger
- Appropriate amount
-
- Green onion part
- Appropriate amount
-
[Tare]
- Chop white leeks
- 1 tablespoon
-
- Chop garlic
- 2 tsp
-
- Chop ginger
- 2 tsp
-
- soy sauce
- 1 tablespoon
-
- Alcohol
- 1 tsp
-
- Bean paste sauce
- 1 tablespoon
-
- vinegar
- 1 tablespoon
-
- sugar
- 1/3 tsp
-
- Pick it
- Small amount
-
- Sesame oil
- 1 tablespoon
-
- Chili oil (chili oil)
- 1 tablespoon
-
- Cucumber
- Two
-
[A]
- salt
- Small amount
-
- Pick it
- Small amount
-
- Sesame oil
- 1/2 tbsp
[PR]
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