Sichuan pork is one of my favorite mom’s recipes, perfect for winter.
Using a pressure cooker is faster but it will doesn’t affect cooking if you don’t use it. It just takes a little longer.
The way to do it is easy. After completing the previous steps, you can set your alarm to move on to something else. As soon as the alarm goes off, you can enjoy the food!
I hope you enjoy the Sichuan pork recipe!
You can also share the picture of Sichuan pork you cook!
Wash the pork belly, cut into pieces, dry the surface of the water, into a cast iron pan, low heat.
The fat content of pork belly is still relatively high, so you don’t need to put too much oil.
This process is longer, be patient. At the beginning of the time do not have to turn, hear a zizizi sound, and then start to turn.
Be sure to use a low heat.
As shown above, the meat is slightly golden on the surface and it is ready to go next step.
Prepare the dressing, as shown in the picture.
Pixian bean paste and dark soy sauce are also needed.
Put all the spices in, turn the heat up slightly, and quickly stir fry the spices out.
Boil the water on the nearby stove and set aside.
Add boiling water.
Cover, turn down the heat and simmer for about an hour and a half.
After an hour, add the chopped carrots, bring to a boil, cover them, turn down the heat, and simmer for another half hour.
Finally sprinkle with chopped scallions and serve!
It’s super delicious!
Try this Sichuan pork recipe!
I hope you like it!
It looks so good. I’m going to try it in two days.