Chinese Peppercorn Pork Belly Recipe

step 1

• STEP 1.1 fill 2 pints of water in a sauce, add 750 gm pork belly, 10 gm thinly sliced ginger, 1 ½ tbsp cooking wine and bring to a boil. Remove any froth floating on the surface.

step 2

• STEP 2.2 boil for 35 to 40 minutes and then remove the pork from the water.

step 3

• STEP 3.3 dry the moisture from the pork using a kitchen paper towel.

step 4

• STEP 4.4 while still warm brush the pork all over, with 1 tbsp dark soy sauce.

step 5

• STEP 5.5 in a wok heat oil on medium heat for deep frying.when hot add the pieces of pork, one at a time, to the oil.

step 6

• STEP 6.6 once the pork skin becomes bubbly, remove the pieces from the oil and drain them.

step 7

• STEP 7.7 cut the pork into 1 cm thick slices.

step 8

• STEP 8.8 in a plate place ⅓ of the 5 gm sichuan peppercorns, arrange the pork slices on the pepper, add 1 leek or 5 spring onions shred into 2 inch long pieces on the pork.

step 9

• STEP 9.9 top with the remaining sichuan peppercorns.

step 10

• STEP 10.10 in a saucepan add 160 gm hoisin sauce, 1 /12 tbsp cooking wine, 1 tbsp light soy sauce, 1 tbsp dark soy sauce ,4 tbsp sugar, 100 ml water and stir.

step 11

• STEP 11.11 bring to a boil and cook till sauce thickens. Stirring regularly.

step 12

• STEP 12.12 place the bowl of pork in a steamer, pour the sauce over the contents of the bowl.

step 13

• STEP 13.13 steam for 2 hours.

step 14

• STEP 14.14 remove from the steamer and serve hot with rice or steamed buns.