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Course: Main
Chef: Yang Jie
Featuring: Meat Spicy


- 200g skin-on pork belly
- 50g leek, sliced
- 20g old ginger slices
- 10g young
- ginger slices
- 50g garlic shoots
- 10g sliced garlic
- 6g Sichuan peppercorns
- 15g rapeseed oil
- 25g Pixian doubanjiang
- 10g preserved black beans
- 10 Sichuan peppercorns
- 25g Shaoxing wine
- 5g soy sauce
- 3g white sugar


1.Bring 1l of water to the boil in a wok and add the pork belly, leek, ginger, 15g Shaoxing wine, and 3g Sichuan peppercorns. Cook over a medium heat for 30 minutes then remove and leave to cool.

2.Thinly slice the cooked pork.
3.Heat the rapeseed oil in a wok and stir fry the garlic and young ginger until fragrant. Add the pork slices and cook until small bubbles appear and they start to roll up. Add 3g Sichuan peppercorns and doubanjiang and stir fry until the sauce releases its colour, then add the black beans, Shaoxing wine, soy sauce, sugar, and garlic shoots. Toss to combine, then serve.



Grape: 50% Syrah – 50% Cabernet Sauvignon.  Ageing: over 2 years in French oak barrel, one year i...

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