Saturday, 28 April 2012

Double Boiled Pork

Been watching some old Gary Rhodes in China recently, and he did this when he was in Chendgu. I was gutted a few years ago as I went to China specifically for the Sichuan experience, but it was at the same time as the terrible Sichuan earthquake - so we couldn't get close.

I'm still addicted to 'proper' Sichuan - and that doesn't mean Sichuan Sizzling Beef from the local Chinese take away which is as far from the real thing as could be imagined.



The porks already been boiled - hence the name of the dish




It's the fried till crispy



Some Toban djan and black beans frying away





The leeks at the end really add something to this dish





No comments: