Salt-fried pork (Yan jian rou) from Sichuan Cookery by Fuchsia Dunlop

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Notes about this recipe

  • metacritic on January 07, 2024

    The recipe calls for pork rump or leg, with a good layer of fat, not belly. Also calls for a green pepper (rather than baby leeks), and lard and dark soy sauce (rather than light). The ingredients listed here are way off.

  • katy1729 on August 10, 2019

    Added red and green bell peppers (cooked separately first). Used spring onions instead of baby leeks and rose harissa instead of chilli bean paste; also pork tenderloin instead of pork belly (for a healthier option). Very tasty, though perhaps my version was a little dry due to the lower fat content.

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