Sichuan sliced pork with garlic and chilli sauce from Hong Kong: Food City (page 28) by Tony Tan

  • spring onions
  • garlic
  • Show all ingredients...

  • EYB Comments

    Requires refrigeration overnight. Can substitute chicken or lamb for pork belly, coriander sprigs or greens of your choice for spring onions, long green chillies for long red chillies, and dark soy sauce for Sichuan dark soy sauce.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shanghai-style cloud ear fungus salad with coriander; Pickled Chinese cabbage with chilli and garlic

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration overnight. Can substitute chicken or lamb for pork belly, coriander sprigs or greens of your choice for spring onions, long green chillies for long red chillies, and dark soy sauce for Sichuan dark soy sauce.

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