Ingredients with Measurements:
- 1 pound sliced pork belly
- 1/2 cup preserved mustard greens, chopped
- 1/4 cup dried chili peppers, chopped
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 2 cups water
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- Salt, to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced pork belly and cook until browned on both sides, about 5 minutes.
2. Add the garlic and ginger to the pot and cook for 1-2 minutes until fragrant.
3. Add the preserved mustard greens, dried chili peppers, Sichuan peppercorns, soy sauce, Shaoxing wine, sugar, and water to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer for 1-2 hours, stirring occasionally, until the pork is tender and the liquid has thickened.
5. Taste and adjust seasoning with salt, if needed.
6. Serve hot with rice or noodles.
- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 hours
Temperature:
- Medium-high heat for browning pork
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Protein: 22g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 6g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef brisket.
- Preserved mustard greens can be substituted with pickled vegetables or sauerkraut.
- Dried chili peppers can be substituted with chili flakes or fresh chili peppers.
Variations:
- Add vegetables such as carrots, potatoes, or bok choy to the pot during the last 30 minutes of cooking.
- Use chicken or tofu instead of pork for a vegetarian version.
Tips and tricks:
- Browning the pork before braising adds flavor and texture to the dish.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a deep bowl with rice or noodles.
Garnishes:
- Chopped scallions or cilantro.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed vegetables or a simple salad.
Troubleshooting advice:
- If the liquid is too thin, remove the lid and simmer for an additional 10-15 minutes to thicken.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Spicy braised pork is a popular dish in Sichuan cuisine, known for its bold flavors and use of Sichuan peppercorns.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or noodles.
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Region: Chinese