Hunan Pork Belly
For 2 (For 4)
Pork Belly: 1 pack (2 packs)
Red Chilli: 1 (2)
Spring Onions: 1 bunch (2 bunches)
Aubergine: 1 (2)
Chicken Stock Pot: 1 (2)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Jasmine Rice: 1 bag (2 bags)
Soy Sauce: 1 pod (2 pods)
Red Chilli Flakes: 1 pod (2 pods)
Chiu Chow Chilli Oil: 1 pod (2 pods)
Chinkiang Vinegar: 1 pod (2 pods)
Per serving: Energy (kcal) 672 Fat 38g of which saturates 12g Carbohydrates 48g of which sugars 10g Protein 38g Salt 4.57g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
“In Sichuan, they’re not afraid of spice. In Guizhou, they like it. In Hunan, they’re afraid if it isn’t there.” This popular Chinese joke isn’t wrong; while all three of these regions’ cuisines contain plenty of chilli, Hunanese food often uses a range of chilli preparations in a single dish, creating layers of chilli flavour and unmitigated heat, without all of that numbing Sichuan pepper to balance it. This tender braised pork belly and aubergine is just the tip of the iceberg, uniting the crisp bite of fresh chilli with the dry, peppery heat of flakes and the smoky, savoury aroma of chilli oil. This is a recipe for true chilli lovers only!
Preparation time:For 2 - 35 minsFor 4 - 45 mins
Cooking time:For 2 - 40 minsFor 4 - 55 mins
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