Sichuan Crispy Pork Belly with Scallions and Cilantro

by Michael on March 14, 2012 · 2 comments

in Appetizers,Commentary,Recipes

Post image for Sichuan Crispy Pork Belly with Scallions and Cilantro

Sichuan numbing peppers are fun. Took awhile to find them but worth the trek.

We ate at Peter Chang’s Sichuan Asian Grill a weekend ago and had his crispy pork belly dish. It was great. No. Really great. My son would have eaten 4 more plates despite the heat and the eventual outcome. Anyway, I was slicing up some homemade bacon and the idea hit. Rip him off!

We did with an American flair. Chunks of my pecan smoked bacon replaced the raw belly. And I doubled down on the greens and added a splash soy sauce and fish sauce.

There are no pictures.  My son’s hand went into the bowl almost before I got the meat out of the oil. Then neighborhood kids hanging with Matt jumped in and at 4:00 on a Sunday afternoon, food is food.

Not as hot as I would have liked,  but it was really good. And, I must point out that this is a fantastic accompaniment to a beer. Let me also point out that I have no idea of what I am doing. I have eaten real Sichuan twice so I am just making this up.

Here is what you need:

1 Bunch green onions sliced up like 1 inch match sticks.
1 hand full cilantro coarsely chopped
1 tablespoon soy sauce
1 tablespoon fish sauce
8 ounces good quality bacon sliced 1/4 inch thick (raw pork belly)
1 cup vegetable oil
1 cayenne pepper sliced into thin rings
3 tablespoons  wild pepper corns – (This could be hard. So substitute any hot peppers that you have. Try to find the Sichuan numbing peppers, they are less hot than they just numb your mouth.)
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
2 tablespoons cornstarch.


Here is what you need to do:

Heat a pan on medium and add the wild peppercorns
Keep the peppers moving in the pan and cook for a few minutes until fragrant.
Save 1/4 teaspoon.
Add them to a mortar and pestle and grind them up.
Mix the peppers with the ground cayenne, black pepper and corn starch.

Heat the oil in a wok or a high sided heavy sauce pan on medium high to about 360 degrees.
(Look here for more info about deep-frying)

Prep the vegetables and  toss with the fish sauce and soy sauce.
set aside.

Slice the bacon into 3/4 strips  so you end up with pieces that are 3/4″ x 1 1/2″  x 1/4.”
Coat them with the ground pepper mixture.

Deep fry them until they start to brown – about 4 minutes.
Add the fresh red pepper for the last-minute.

Remove to bowl with the onions and cilantro.
Add the save wild peppers.
Mix and serve.

{ 2 comments… read them below or add one }

1 Heather E. Nelson April 7, 2012 at 6:57 AM

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2 Yaz April 16, 2012 at 4:35 AM

Thank you for your comment! I hope you can come and try at our onescd event! If you are a Japanese speaker, we are running the event in Japanese on the 26th Nov,See you soon!-Shima

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