Chinese Spicy Pork Dry Hot Pot Recipe

Name: Chinese Spicy Pork Dry Hot Pot Recipe
Yield: 1
Cuisine: Chinese

Recipe By Slurrp

Fried pork belly tossed with fried potato and crunchy cucumber in sichuan spicy paste with soy sauce, chillies, ginger and garlic.The richly flavored red braises characteristic of Chinese cooking make warming winter meals that can be adapted to a slow cooker. Typically, seasonings of anise, cinnamon and ginger distinguish these dishes. Pork shoulder becomes meltingly tender during the slow braise. Serve over noodles or brown rice, with stir-fried napa cabbage.

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Non Vegdiet

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Ingredients For Chinese Spicy Pork Dry Hot Pot Recipe

500 gram Boneless lean pork
1 No.s Potato
0.5 No.s Cucumber
bunch Coriander A
2 No.s Dried red chillies
1 No.s Spring onion
10 gram Ginger
3 No.s Garlic Cloves
1 No.s Egg white
2 tablespoon Sichuan spicy paste
1 tablespoon Light soy
1 teaspoon White sugar
1 tablespoon Cooking wine
1 tablespoon Roasted peanuts
1 teaspoon Sesame Seeds

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Directions : Chinese Spicy Pork Dry Hot Pot Recipe

STEP 1.1 in a mixing bowl add 500 gm boneless lean pork cut into thin slices, 1 egg white, 1 tbsp cooking wine and mix well.

STEP 2.2 heat ½ ltr oil in a wok on high heat. When hot add 1 potato cut into medium thick slices and deep fry till golden and remove.

STEP 3.3 to the same hot oil add the marinated pork slices, stir to separate the pieces and deep fry till light brown. Remove and drain the pork.

STEP 4.4 discard most of the oil from the wok and retain 2 tbsp in the wok.

STEP 5.5 2 roughly chopped spring onions ,10 gm thinly sliced ginger, 3 cloves thinly sliced garlic, 2 roughly chopped dried red chillies and stir fry for 1 minute.

STEP 6.6 add 2 tbsp sichuan spicy paste and stir fry for 1 minute.

STEP 7.7 to this add fried potatoes, fried pork slices, ½ cucumber cut into medium thick slices and stir fry for 1 minute.

STEP 8.8 next add 1 tbsp light soy sauce ,1 tsp white sugar and stir fry for 1 minute.

STEP 9.9 garnish with 1 tbsp roasted peanuts, 1 tsp sesame seeds, small buch roughly chopped coriander or as preferred. Transfer to a dish and serve.

Nutrition
value

1109

calories per serving

54 g Fat94 g Protein59 g Carbs17 g FiberOther

Current Totals

54 g Fat
94 g Protein
59 g Carbs
17 g Fiber

MacroNutrients

Carbs
59 g
Protein
94 g
Fiber
17 g

Fats

Fat
54 g

Vitamins & Minerals

Calcium
384 mg
Iron
16 mg
Vitamin A
8067 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
13 mg
Vitamin B6
1 mg
Vitamin B9
209 mcg
Vitamin B12
0 mcg
Vitamin C
59 mg
Vitamin E
3 mg
Copper
4 mcg
Magnesium
270 mg
Manganese
7 mg
Phosphorus
946 mg
Selenium
182 mcg
Zinc
14 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.