Pork belly: cooked twice, eaten often | Farmer's Weekly SA
Twice-cooked dishes are usually Chinese in origin, with the raw ingredients getting two treatments instead of one. While a little heavy on the cook, the effects on the diners make up for the extra...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.farmersweekly.co.za.
Ingredients
- 1kg pork belly
- 15g salt
- 8 cloves garlic
- 14 spring onions
- 40mm fresh root ginger (see surreal peeling advice)
- 20ml Old Brown Sherry
- 20ml soy sauce
- 25ml Hoisin sauce
- 1 bunch fresh coriander (dhania)
- 5g Sichuan peppercorns
- 50ml peanut oil
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