Boiled pork in Sichuan spicy sauce
Boil the pork belly in water with crushed ginger and the green part of a leek for 1 hour, then let it cool completely in the refrigerator.
Combine the ingredients for the sauce.
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
Pound the cucumber with the flat side of a knife, cut it into quarters, and place it in ice water to make it crisp
Wipe off the water from the cucumber and toss with salt, pepper and sesame oil
Wrap the cucumber (4) in the sliced pork, arrange on a plate, and pour the sauce (prepared in (1)) over it to finish
-
- Pork belly (chunk)
- 500g
-
- ginger
- Appropriate amount
-
- a leek Green part of
- Appropriate amount
-
[Tare]
- white onion Finely chopped
- 1 tablespoon
-
- minced garlic
- 2 tsp
-
- ginger Minced
- 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
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