Szechuan Spiced Crispy Pork Belly Wrap (recipe in description!)

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Издатель Oct 15, 2022

- Pork & Marinade -
• 500g Canadian pork belly, skinless (you can request our butchers to slice them 4mm thick)

• 1/2 onion, chopped
• 2” ginger, sliced & bruised
• 1 tbsp shaoxing wine
• 2 tbsps light soy sauce
• 1 tbsp oyster sauce
• 1 tsp salt
• 1 tsp ground Szechuan peppercorns
• 1 egg
• 2 tbsps cornstarch
• 2 tbsps plain flour

- Seasoning Spice -
You can use this as a sprinkle, a dip for shabu shabu or even as a dry rub! Make a load and store in the fridge.

• 1/4 cup madras chilli flakes
• 2 tsp Szechuan peppercorns
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds
• 3 tsp white sesame seeds
• 1/4 cup nuts (we used a mix of walnut and cashew)
• 1/2 piece star anise
• 1 inch cinnamon stick
• 1 tsp caster sugar
• 1 tsp salt
• 1 tsp garlic powder

1) Toast spices and nuts in a pan until fragrant and set aside to cool.

2) Blitz all ingredients in a spice grinder.

3) Use what you need and store any leftovers in glass jar.

- Moo Shu Pancake -
Commonly used as Peking duck wraps, this versatile wrap can be made in advanced and stored in the fridge. Simply steam to warm up before serving. Recipe in second video.