Szechuan pork belly

Love Sichuan food? Try this Chinese Twice-cooked pork! The meat is stir-fried in a wok with Pixian bean paste and fermented beans sauce mixture.

蒜泥白肉, szechuan cuisine, pork belly with spicy garlic sauce

Hong Shao Rou is a classic dish of Chinese cuisine. It tastes fat but not greasy, soft and sweet. And it is good food for all ages.

INTRODUCTION This is a Szechuan dish that I always ordered whenever I saw it appeared in the restaurant menu… If I did not order, it must be because my guest don’t take pork belly …Though it is of Szechuan origin, it is such a common meat dish that is sold in most Chinese restaurants. I […]

Suan Ni Bai Rou (Sliced Pork with Garlic Sauce) - The Woks of Life

Sweet and sticky, this melt in your mouth beer braised pork belly (Chinese style) is simple and easy to make and incredibly flavourful.

Satisfy your cravings with these mouthwatering Chinese pork belly dishes. Our sticky pork belly recipe guarantees crispy, flavorful results every time. Get full recipe on cookingwithgenius.com

Sichuan Three Pepper Pork Belly Stir-fry recipe by the Woks of Life

Kakuni or Japanese Braised Pork Belly is the most succulent and fork-tender meat simmered in a delicious sweet-savory sauce. Cook it low and slow for an irresistible bite that simply melts in your mouth!

This recipe was adapted from www.cuisine.com.au, and it was the first recipe I've tried from there and whilst it's very good, the cooking time given was way off. It called for the 800g pork belly to be cooked at 200c for 1 hour. Had I done that, I would've ended up with a charred mess. What it needs is 10 minutes at 200c and then a turn down to 170c for another 40 minutes.

Simple and delicious, this pork belly stir fry is actually one of the most famous among Szechuan cuisine. When cooked right, the melt-in-your-mouth pork belly slices have so much flavor that it’s simply irresistible.

Slow-cooked, melt-in-your-mouth tender pork belly slices, crisped and glazed in a sweet and spicy garlic-chili sauce. Decadent, indulgent and absolutely lip-smackingly delicious.

Twice cooked pork belly (Hui Guo Rou) is made with tender, caramelized pieces of pork belly stir fried over high heat with vegetables in a spicy, savory sauce.

A classic Chinese dish made with boiled-then-stir-fried pork and plenty of leeks and fermented black soy beans.

Huí Guō Ròu (回锅肉) literally means "meat returned to pot". The pork belly is boiled once to tenderize and then stir-fried with garlic scapes, tianmianjiang and doubanjiang.

Amazing pork and cabbage stir fry with a dry pot method