【Sichuan】Salt Fried Pork
Overview
Both are Sichuan dishes. Salt-fried pork is simpler and more time-consuming than twice-cooked pork, and the taste is slightly different. The pork belly is stir-fried with Pixian bean paste. Comparatively speaking, everyone prefers salt-fried pork. The meat of twice-cooked pork tastes softer, while the salt-fried pork tastes crisper.
Tags
Ingredients
Steps
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Slice the pork belly, cut the red pepper as desired, and prepare Pixian watercress and black bean sauce for later use
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No need to add oil, stir-fry the pork belly and ginger over low heat until the oil is released and the meat is slightly curled
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After the pork belly is stir-fried, add bean paste and black bean paste and stir-fry until it changes color
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Add red pepper and stir-fry for a while (tempeh and watercress both have salt, it depends on your taste whether to add salt)
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Very fragrant and not greasy
