serves
6
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Yunnan
episode • Destination Flavour China • cooking • 26m
G
episode • Destination Flavour China • cooking • 26m
G
Ingredients
- 250 ml (1 cup) rapeseed oil, or canola oil
- 1 kg pork shoulder, skin-on, cut into 2 cm-wide slices
Dipping sauce
- ½ tsp fennel seeds
- 1 tsp Sichuan peppercorns
- 60 ml (¼ cup) black vinegar
- 2 tbsp soy sauce
- 1 tbsp kecap manis or dark soy sauce
- ¼ tsp salt
- 1 tsp chilli powder
- 3 bird’s eye chillies, finely minced
- 3 garlic cloves, finely minced
- 1 coriander plant (everything attached to one root), finely shredded
- 2 spring onions, finely minced
Serves 6 as part of a shared meal.
Instructions
1. Heat the oil in a wok over high heat. When hot, fry the pork slices for about 4 minutes on each side or until cooked through. Set aside to rest for at least 10 minutes.
2. For the dipping sauce, toast the fennel seeds and Sichuan peppercorns in a dry frying pan for 1-2 minutes or until fragrant. Transfer to a mortar and grind with a pestle into a fine powder.
3. Combine the powder with the remaining sauce ingredients in a serving bowl.
4. Using a sharp knife or cleave, very finely slice the pork, as if taking thin shavings of it.
5. Serve the pile of shaved pork with the dipping sauce.
Photography by Adam Liaw.
with Adam Liaw airs 7.30pm, Wednesday on SBS and then on SBS On Demand. Visit the for recipes, videos and more.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Yunnan
