Modification of a traditional dish
prepared by my mother in winter months in the old days. Basically preserving pork
left behind after a festive meal in wine, it can stay like that for a while in
the fridge.
Drunken pork in Mala sauce |
1. Cook a piece of 5cm wide pork belly in
water until just cooked, I like to cook it in a soup hence not wasting any
nutrients.
2. When cool, cut into 1/2 cm slices,
season with salt and white pepper for a couple of hours.
3. Add fragrance liqueur, Shaoxin wine,
whisky, brandy etc to moisten, rest for another few hours.
4. Arrange on a plate, sprinkle crushed roasted
peanut mixed with finely grounded Sichuan pepper and brown sugar on top.
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