Hakka pork

Recipe for hakka pork

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Hakka pork is a traditional Chinese dish that originates from the Hakka community. This recipe showcases tender pieces of pork stir-fried with an aromatic blend of garlic, ginger, and soy sauce. The result is a flavorful and succulent dish that pairs perfectly with steamed rice or noodles. With its rich heritage and delicious taste, Hakka pork is a favorite among meat lovers looking to explore authentic Chinese cuisine.

Keywords: Hakka pork, Chinese dish, stir-fried, garlic, soy sauce

Hakka pork details

Hakka pork, recipe Rating: 4.4
Number of votes:89 INGREDIENTS:

Serves 4

600g belly pork

40g white peppercorns, lightly crushed

10g Szechuan peppercorns

10g gan cao fen (plant shoot or Fuligo plantae)

1½ tbsp bai cao shuang (licorie root or Glycyrrhiza uralensis)

20g salt

½ tsp MSG (optional)

Methods:

1. Divide belly pork into 1.5cm thick long slices.

2. Combine crushed white peppercorns, Szechuan peppercorns, gan cao fen, bai cao shuang, salt and MSG and mix well. Rub on belly pork.

3. Massage belly pork in the herbs and spices. Place belly pork in a dish and cover with cling film. Marinate for 3 days in refrigerator.

4. Wash away all the herbs and spices.

5. Bake pork on wire rack at 210-220 degC for approx. 90 minutes, or until golden brown.

6. Chop into slices. Serve with chopped garlic in vinegar.