Salt-cured pork with sweet fermented paste (Jiang rou) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 68) by Fuchsia Dunlop

  • pork belly
  • Shaoxing rice wine
  • Show all ingredients...

  • EYB Comments

    Can substitute medium-dry sherry for Shaoxing rice wine, Shaoxing rice wine for Szechuan fermented rice wine, sweet bean sauce for sweet wheat paste, and chilli sauce for Sichuan chilli powder.

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

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

    Can substitute medium-dry sherry for Shaoxing rice wine, Shaoxing rice wine for Szechuan fermented rice wine, sweet bean sauce for sweet wheat paste, and chilli sauce for Sichuan chilli powder.

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