Ingredients with Measurements:
- 1 lb. pork belly, sliced
- 2 cups preserved mustard greens, chopped
- 2 tbsp. Sichuan peppercorns
- 4 tbsp. vegetable oil
- 4 garlic cloves, minced
- 2 tbsp. ginger, minced
- 2 tbsp. soy sauce
- 2 tbsp. Shaoxing wine
- 1 tbsp. sugar
- 1 cup chicken broth
- 2 green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or skillet over high heat and add the Sichuan peppercorns. Toast for 1-2 minutes until fragrant, then remove and set aside.
2. Add the vegetable oil to the wok and swirl to coat. Add the pork belly and stir-fry for 5-7 minutes until browned and crispy.
3. Add the garlic and ginger to the wok and stir-fry for 1-2 minutes until fragrant.
4. Add the preserved mustard greens, soy sauce, Shaoxing wine, sugar, and chicken broth to the wok. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes until the pork is tender and the sauce has thickened.
6. Add the toasted Sichuan peppercorns and green onions to the wok and stir to combine.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
High heat for toasting Sichuan peppercorns and stir-frying pork belly, low heat for simmering sauce.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 32g
Carbohydrates: 8g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef brisket.
- Preserved mustard greens can be substituted with pickled mustard greens or sauerkraut.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes or carrots to the wok for a heartier dish.
- Use ground pork instead of sliced pork belly for a quicker cooking time.
- Add dried chili peppers or chili oil for extra heat.
Tips and tricks:
- To make the pork belly extra crispy, pat it dry with paper towels before stir-frying.
- If the sauce is too thin, mix 1 tbsp. cornstarch with 2 tbsp. cold water and add to the wok. Stir until the sauce thickens.
- Adjust the amount of Sichuan peppercorns to your liking. They can be quite spicy!
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with steamed rice and garnish with chopped green onions.
Garnishes:
Chopped green onions, cilantro, or sesame seeds.
Pairings:
Steamed rice, stir-fried vegetables, or a simple cucumber salad.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or sesame broccoli.
Troubleshooting advice:
- If the pork belly is not crispy enough, increase the heat and stir-fry for an additional 1-2 minutes.
- If the sauce is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ci Ba La is a popular Sichuan dish that originated in Chengdu, China. It is known for its spicy and numbing flavor, thanks to the use of Sichuan peppercorns.
Flavor profiles:
Savory, spicy, and numbing.
Serving suggestions:
Serve as a main dish with steamed rice and a side of stir-fried vegetables.
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Region: Chinese