Steps to Make Speedy Szechuan Pork Belly with Rice Cakes

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Before you jump to Szechuan Pork Belly with Rice Cakes recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

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Green tea is truly excellent for your mood. You were just waiting to read that, weren't you? Green tea is high in a specific amino acid known as L-theanine. Studies show that this particular amino acid can actually stimulate brain waves. This helps improve your mental sharpness while calming the rest of your body. You were already aware that that green tea helps you become healthier. Now you know that green tea can improve your mood also!

As you can see, you don't need to eat all that junk food when you want to feel better! Go with these suggestions instead!

We hope you got insight from reading it, now let's go back to szechuan pork belly with rice cakes recipe. To make szechuan pork belly with rice cakes you only need 19 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to make Szechuan Pork Belly with Rice Cakes:

1. Prepare 300 grams of pork belly - thinly sliced (hot pot style).
2. Get 4 clove of garlic.
3. Use 1 piece of ginger (thumb sized).
4. You need 1 packages of dried rice cakes.
5. Take 1 of chinese leaf.
6. Use 1 tsp of fennel seeds.
7. Take 1 tsp of szechuan flower pepper.
8. Use 3 of dried red chillis.
9. Take 1 tbsp of light soy sauce.
10. Get 1 tbsp of dark soy sauce.
11. Take 1 tbsp of vegetable oil.
12. Use 2 tsp of prickly oil (szechuan peppercorn oil).
13. Get 1 tbsp of chinkiang vinegar.
14. You need 250 ml of hot water.
15. Take 1 tsp of cornstarch.
16. Get 1 tsp of sugar.
17. You need 1 pinch of salt.
18. Prepare 1 tsp of black pepper.
19. Use 4 small of spring onions.

Steps to make Szechuan Pork Belly with Rice Cakes:

1. Finely chop or mince the garlic and ginger.
2. Heat the oil in a wok until hot and add the chillies, garlic and ginger and cook for a few seconds in the oil to release the flavour and remove any water - being careful not to burn.
3. Add the fennel and szechaun pepper and cook for a few seconds to release the flavour.
4. Add the pork belly and cook for a minute.
5. Add the light soy, pepper and the vinegar.
6. Chop the Chinese leaf into big chunks and add to the wok.
7. Add the prickly oil and dark soy and cook for another 30 seconds.
8. Add the rice cakes to the wok and mix thoroughly.
9. Add the cornflour and sugar and quickly combine.
10. Almost cover with hot water and allow to reduce on the highest heat to desired consistency - by which time the rice cakes should be cooked.
11. If the water is taking a while to reduce it can be beneficial to remove the vegetables and meat with a slotted spoon so as not to over cook.
12. When the liquid is roughly like the picture it is time to add the meat and veg back and combine before adding chopped spring onions and serving.
13. Serve. In a bowl. Eat..

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