Comments on: Sichuan style cold pork belly & cucumber in a hot garlicky sauce

By: recipe

recipe — Fri, 07 Oct 2011 06:35:54 +0000

chili…

[...]Sichuan style cold pork belly & cucumber in a hot garlicky sauce « The grub worm[...]…

By: Paul

Paul — Fri, 30 Jul 2010 14:28:03 +0000

Pure awesome! I will attempt to do the mouth sex aubergines soon and will definitely blog them as well

By: Recipe for Quick and Easy Pineapple-Ginger Pork Chops | Something To Cook

Recipe for Quick and Easy Pineapple-Ginger Pork Chops | Something To Cook — Thu, 29 Jul 2010 13:41:54 +0000

[...] Sichuan style cold pork belly & cucumber in a hot garlicky sauce « The grub worm [...]

By: The Grubworm

The Grubworm — Thu, 29 Jul 2010 12:57:05 +0000

@ Joshua – props for starting to reverse engineer that hot pot! No small undertaking. I think the pork belly is a nice easy one, and it;s something that keeps too. It even feels kind of healthy… even though it most likely isn’t. At all

By: The Grubworm

The Grubworm — Thu, 29 Jul 2010 12:55:39 +0000

@Food Urchin – thanks! THAT aubergine dish is, I think, in there, although you should also try out this from Hollowlegs:

http://lizzieeatslondon.blogspot.com/2010/07/fish-fragrant-aubergines.html

@Mr Noodles – Not sure I have either the sheer amount of chillies, or abig enough pan/dish to make that hotpot, it might be one to eat on special occasions out only…

@gourmet traveller – thanks! It’s a good ‘un to make. The chilli oil i used didn;t have seed, but then wasn’t that spicy either. TBH i would just use any chilli oil you have hanging around.

By: Joshua

Joshua — Thu, 29 Jul 2010 12:55:04 +0000

I’ve only just finished a plate of pork belly (roast on rice, Wong Keis finest) but think I could manage some more of it in this style.

In answer to Mr Noodles I’ve had a little play at replicating the fish since our meal but whilst nice the first attempt at liquid (didn’t bother using any fish) wasn’t quite there.

I think Simon took some home for chemical analysis so maybe he’s got further.

By: gourmet traveller

gourmet traveller — Thu, 29 Jul 2010 09:48:01 +0000

That looks and sounds incredible! I think I may have to make it (soon)… is the chilli oil the type with actual chilli seeds in it or without?

By: Mr Noodles

Mr Noodles — Thu, 29 Jul 2010 09:37:04 +0000

Bloody marvellous! What’s next? Are you going to tackle the spicy fish hotpot?

By: Food Urchin

Food Urchin — Thu, 29 Jul 2010 08:16:00 +0000

Very nice looking dish there Aaron and nope you can’t beat pork belly.

One dish from Chilli Cool that I keep thinking about to recreate is THAT aubergine one, you know the one. Is that in Dunlop’s cookbook too?