Photo: Sam Loyd
Crispy pork recipe
18 ingredients
5 min + 15 min
2 people
openrecipes
A quick and easy Sichuan-style Chinese dish from Ching-He Huang, the crisp pork skin literally melts in your mouth.
Estimated Nutrition (whole recipe, rough)
810
Calories
38g
Protein
30g
Fat
94g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300 Pork belly
- g Water
- 1 Shaohsing rice wine or dry sherry
- pint 3 inch piece of fresh root ginger, peeled and sliced
- 1 Spring onions, sliced
- tbsp Ground dry-toasted Sichuan peppercorns
- 1 Handful of Cornflour
- 2 Groundnut oil
- 1 Baby leeks, sliced in half lengthways
- tsp Baby corn, sliced in half lengthways
- 1 Sugar snap peas
- 200 Portions of steamed jasmine rice to serve
- ml Chilli bean paste - For the sauce
- 5 Shaohsing rice wine or dry sherry - For the sauce
- 100 Dark soy sauce - For the sauce
- g Light soy sauce - For the sauce
- 75 Sichuan pepper oil/ chilli oil - For the sauce
- g Pinch of sugar - For the sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes