Ingredients for Authentic Sichuan Roasted White Pork: 500g pork belly, 200g pickled vegetables, ginger, salt, chicken essence, Sichuan peppercorns, oil, honey, dark soy sauce, sweet white wine.
Method for Authentic Sichuan Roasted White Pork: Step 1: Clean the pork belly thoroughly.
Step 2: Boil the pork belly in a pot until it just starts to steam, then remove it once the steam subsides.
Step 3: After removing, evenly coat the pork with honey and dark soy sauce.
Step 4: Fry the pork in hot oil in a pot.
Step 5: Fry until all sides are golden brown, then remove and place in cold water to cool.
Step 6: Return the pork to the pot and continue boiling until it starts to steam again.
Step 7: Begin cutting the pickled vegetables into small dice.
Step 8: After cutting, add a teaspoon of the oil used for frying the pork, chicken essence, and ginger, and mix well.
Step 9: After the steam subsides, slice the pork and place in a dish with salt, chicken essence, fermented bean paste, Sichuan pepper powder, and ginger, and mix well.
Step 10: Arrange the seasoned meat slices neatly on a plate, top with whole Sichuan peppercorns, a moderate amount of sweet white wine, then add the pickled vegetables, and finally add a small soup spoon of the broth from the boiled pork.
Step 11: Steam the dish for one hour.
Step 12: When eating, steam again (the dish is already cooked, so it doesn’t require much time, just enough to heat through). After steaming, invert the bowl using a larger bowl to avoid spilling the soup and burning oneself. Once inverted, the dish is ready to eat, rich but not greasy.
Cooking Tips for Authentic Sichuan Roasted White Pork: There are tricks to making delicious dishes, and each of my dishes has its own tips. You can search for ‘Sichuan Snacks’ to directly view my recipes!
