Various Recipes for Pork Belly with Leeks
This dish, pork belly with leek, is one of my favorites. When I visit ten restaurants, there are ten different ways to make it, with different flavors. It is said that every household in Sichuan has mastered this dish. As a traditional Sichuan dish, it is of great significance.
Traditional Pork Belly with Leeks
Main ingredients: 400g pork belly, 250g leeks
Accessories: scallions, ginger, garlic, dried red chili peppers, 1 scoop of Sichuan peppercorns, 1 large spoonful of Doubanjiang, a little wine, sugar, soy sauce
Procedure
1. Put a whole pork belly in cold water, add scallion segments, ginger slices, 7-8 peppercorns, and a little wine to boil
2. After boiling, remove the foam, and cook until 80% cooked.
3. Cut the meat into thin slices, ginger, garlic slice, scallion cut into diagonal segments
4. Before frying leeks, first pat the white part with a knife, then cut it diagonally into segments for reserve
5. Heat the pan over high heat, add a little oil to fragrant chili peppers, Sichuan peppercorns and scallions
6. Add the meat slices to stir-fry until the meat slices become translucent, and the edges are slightly curled
7. Push the meat to one side of the pan, add Doubanjiang (can be cut into smaller pieces), stir-fry until red oil comes out
8. Add a little soy sauce or sweet bean sauce to adjust the color, and stir-fry with the meat slices
9. Add leeks, add a little wine, sugar to adjust the taste and out of the pot.
Tips:
1. When boiling meat, it is better to use cold water, which can effectively remove blood and remove the smell
2. The meat slices should be stir-fried until slightly curled, which is also known as ‘lamp cap’, so that it is not greasy
3. When adding leeks, it is best to put the white part first and stir-fry, then add the green leaves, so as to maintain the consistent maturity and color.
Sichuan Pork Belly with Leeks
Main ingredients: Pork (as needed), seasonings
Garlic sprouts (as needed) red chili peppers, garlic cloves (as needed) ginger slices (as needed) shallot (as needed) bean paste, chili sauce (as needed) salt (as needed) fish sauce (as needed) oyster sauce (as needed) sugar (as needed) wine (as needed) flavor (as needed) fragrant oil (as needed)
Procedure:
1. Pork belly is boiled with peppercorns, ginger and bay leaves, using cold water to cook, cut thinly after cooling.
2. Garlic sprouts cut white diagonal segments, and the leaf segments.
3. Heat a little oil in a pan, stir-fry the pork slices until you accept it. For those who love to eat pork belly, it is better to stir-fry for a short time.
4. Add bean paste, chili and garlic to the pot, small fire, stir-fry to fragrant.
5. Pour the meat slices and minced garlic and ginger into the pot, stir-fry evenly, add a spoonful of sugar, half a spoonful of fish sauce, a spoonful of wine, small fire to braise for a while to absorb the aroma.
6. Put in garlic sprouts, red chili, stir-fry until it’s cooked, season, taste and adjust, put in garlic sprouts, flavor, fragrant oil, and out of the pot.
Tips:
1. The saltiness of Doubanjiang is different, if the Doubanjiang flavor is relatively light, you still need to add a little salt to adjust the taste
2. The process of braising garlic sprouts and potatoes needs to be stirred several times, if the water in the middle of the pot dries up, you still need to add a little water to continue braising until the garlic sprouts are basically cooked.
Private Pork Belly with Leeks
Main ingredients: Pork (1)
Seasonings: Onion (1 piece) Four Seasons Beans (half a) Potatoes (half a) Garlic (2 cloves) Doubanjiang (a little) Old Dry Bean Paste (a little) White Sugar (a little) Chicken Essence (a little)
Procedure:
1. Put the cut pork into a pot, add water to cover, and add peppercorns
2. Add the meat to boil until it is half cooked
3. Take out the half-cooked pork and cut it into slices
4. Heat a little oil in a pan, stir-fry the pork slices, and let the fat oil come out. The pork should be slightly curled.
5. Add four seasons beans, potatoes, onion, garlic slices, and scallion whites
6. Pour in a large spoonful of Doubanjiang (and you can also add a little sweet bean sauce) to stir-fry until fragrant
7. Add a little old dry bean paste, chili and garlic to stir-fry evenly, add a little white sugar to season.
8. Put in chili and garlic to stir-fry first, then you can out of the pot.
Tips:
1. The pork belly is stir-fried until the oil is basically out, so it is not greasy
2. The meat slices are poured out, and the oil is preserved for making dishes.
Private Pork Belly with Leeks
Main ingredients: Pork belly (300g) Garlic sprouts (100g)
Seasonings: Doubanjiang (1 tablespoon) Old Dry Bean Paste (1 teaspoon) Light Soy Sauce (1 tablespoon) Wine (1 teaspoon) Salt (1/2 teaspoon) Chicken Essence (1/2 teaspoon) Fragrant Oil (1 tablespoon) Ginger (3 slices) Scallion (1 segment) Oil (1 tablespoon)
Procedure:
1. Heat two slices of ginger and scallion in a pot, add water and boil until it is half cooked.
2. Take out the half-cooked pork and cut it into slices.
3. Put a little oil in a pan, and stir-fry the pork slices until it is cooked to the taste you accept it. For those who love to eat pork belly, it is better to stir-fry for a short time.
4. Add four seasons beans, potatoes, onion, garlic slices, and scallion whites.
5. Pour in a tablespoon of Doubanjiang and old dry bean paste to stir-fry until fragrant, and pour in the fragrance.
6. Pour in light soy sauce, stir-fry evenly, and add a little wine, stir-fry until the color is set, and add a little chicken essence.
7. Add garlic sprouts, red chili, stir-fry until it’s cooked, season, taste and adjust, put in garlic sprouts, fragrant oil, and out of the pot.
Tips:
1. This dish is better to stir-fry with lean and fatty pork belly
2. When cooking the meat to half cooked, you must grasp the time well, it should be able to insert a bamboo skewer, and not have blood flow out.
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