Sichuan Pork & Carrot Stew
For 2 (for 4)
Vegetable Stock Pot: 1 (2)
Carrot: 1 (2)
Pork Belly: 1 pack (2 packs)
White Pepper: 1 pod (1 pods)
Fresh Ginger: 1 piece (2 pieces)
Spring Onions: 1 bunch (2 bunches)
Shaoxing Wine: 2 pods (4 pods)
Chilli Bean Paste: 2 pods (4 pods)
Star Anise: ½ pod (1 pod)
Cinnamon Stick: 1 (2)
Dark Soy Sauce: 1 pod (2 pods)
Sugar: 2 sachets (4 sachets)
Jasmine Rice: 1 bag (2 bags)
Per serving: Energy (kcal) 945 Fat 50g of which saturates 1g Carbohydrates 89g of which sugars 11g Protein 39g Salt 3.77g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
In Chengdu, Sichuan, the memory of traditional home cooking is kept alive in small eateries nestled among the back alleys and side streets— so-called ‘fly restaurants’, probably named more for their size than for any concerns about hygiene. ‘Fly restaurants’ offer a warm welcome to all comers, an unpretentious hole-in-the-wall ambience and a full slate of familiar local dishes. This braised pork belly is infused with comforting star anise and cinnamon as well as bracingly spicy chilli bean paste. The carrots absorb flavour until they’re just as meaty as the pork itself, making for a humble stew that is far more than the sum of its parts.
Preparation time:For 2 - 15 minsFor 4 - 35 mins
Cooking time:For 2 - 20 minsFor 4 - 40 mins
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