Crispy pork recipe Recipe

Name: Crispy pork recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g (10.6oz) Pork belly; 1 pint (0.6l) Water; 1 tbsp Shaohsing rice wine or dry sherry; 1 3 inch piece of fresh root ginger, peeled and sliced; 2 Spring onions, sliced; 1 tsp Ground dry-toasted Sichuan peppercorns; 1 Handful of Cornflour; 200 ml (7fl oz) Groundnut oil; 5 Baby leeks, sliced in half lengthways; 100 g (3.5oz) Baby corn, sliced in half lengthways; 75 g (2.6oz) Sugar snap peas; 2 Portions of steamed jasmine rice to serve; 1 tsp Chilli bean paste - For the sauce; 1 tbsp Shaohsing rice wine or dry sherry - For the sauce; 1 tsp Dark soy sauce - For the sauce; 1 tsp Light soy sauce - For the sauce; 1 tsp Sichuan pepper oil/ chilli oil - For the sauce; 1 Pinch of sugar - For the sauce

Servings: persons

300 g (10.6oz) Pork belly
1 pint (0.6l) Water
1 tbsp Shaohsing rice wine or dry sherry
1 3 inch piece of fresh root ginger, peeled and sliced
2 Spring onions, sliced
1 tsp Ground dry-toasted Sichuan peppercorns
1 Handful of Cornflour
200 ml (7fl oz) Groundnut oil
5 Baby leeks, sliced in half lengthways
100 g (3.5oz) Baby corn, sliced in half lengthways
75 g (2.6oz) Sugar snap peas
2 Portions of steamed jasmine rice to serve
1 tsp Chilli bean paste - For the sauce
1 tbsp Shaohsing rice wine or dry sherry - For the sauce
1 tsp Dark soy sauce - For the sauce
1 tsp Light soy sauce - For the sauce
1 tsp Sichuan pepper oil/ chilli oil - For the sauce
1 Pinch of sugar - For the sauce

1
Put the pork into a large pan with the water, rice, wine or sherry, two-thirds of the ginger and all the spring onions.
2
Bring to the boil and boil for 12 minutes, then drain and leave to cool.
3
Slice the pork belly across into thin slices, season with the ground Sichuan peppercorns and dust in cornflour.
4
Heat a wok over a high heat, then add the groundnut oil.
5
Heat the oil to 180C/350F or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
6
Add the pork slices and shallow-fry for 3 minutes or until golden brown.
7
Drain on absorbent kitchen paper.
8
Pour the oil from the wok through a sieve into a heatproof container and save to use later.
9
Return 1 tablespoon oil to the wok and heat.
10
Add the remaining sliced ginger (slice it more finely if necessary) and stir-fry for a few seconds, then add all the ingredients for the sauce and stir well.
11
Return the pork to the wok with the leeks, baby corn and sugar snap peas.
12
Stir well, then stir-fry for 2 minutes until the vegetables are al dente.
13
Serve immediately with jasmine rice.

1154

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 300 g (10.6oz) Pork belly, 1 pint (0.6l) Water, 1 tbsp Shaohsing rice wine or dry sherry, 1 3 inch piece of fresh root ginger, peeled and sliced, and more.

Yes, Crispy pork recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy pork recipe

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