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Spiced pork belly parcels
Fruit and vegetables
6 large and 6 small bamboo leaves (if using dried leaves, soak in cold water then blanch in boiling water)
5 dried
Chinese mushrooms
4
garlic
cloves, finely chopped
1 tbsp fresh root
ginger
, grated
4
shallots
, finely chopped
2
shallots
, finely chopped
2 tbsp aged
chilli
bean paste
1 red
chilli
, thinly sliced
1
spring onion
, thinly sliced
1 red
radish
, finely chopped
micro
coriander
micro garlic
chives
Tins, packets and jars
300ml/10fl oz
chicken stock
300g/10½oz sticky
rice
1 tbsp
oyster sauce
Cooking ingredients
3 tbsp light
soy sauce
1 tbsp dark
soy sauce
1 tsp Chinese
five-spice powder
1
star anise
pinch ground
white pepper
peanut oil
, for brushing
50g/1¾oz red-skin
peanuts
2 tbsp light
soy sauce
2 pinches Chinese
five-spice powder
1 tbsp
sesame oil
2 tbsp clear
rice vinegar
2 tbsp soft
brown sugar
1 pinch
salt
2 tbsp low-sodium
soy sauce
Dairy, eggs and chilled
6 salted duck
egg yolks
(available from Asian supermarkets)
Meat, fish and poultry
350g/12oz
pork belly
, cut into 1.5cm/⅝in chunks
40g/1½oz dried baby shrimps, soaked in boiling water for 20 minutes
2 tbsp
mirin
Other
1 tbsp groundnut oil
2cm/¾in piece rock sugar
2 tbsp groundnut oil
micro shiso
Back to recipe
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