Hakka pork
Recipe for hakka pork
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Recipe intro
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
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:
- Divide belly pork into 1.5cm thick long slices.
- Combine crushed white peppercorns, Szechuan peppercorns, gan cao fen, bai cao shuang, salt and MSG and mix well. Rub on belly pork.
- 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.
- Wash away all the herbs and spices.
- Bake pork on wire rack at 210-220 degC for approx. 90 minutes, or until golden brown.
- Chop into slices. Serve with chopped garlic in vinegar.
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