Inspired from one of the mouth-watering Sichuan street snacks, these chunks of Duroc pork belly are fragrant and spicy, with that unique texture which is the hallmark of Sichuanese dry-fried meat.

These morsels of meat are first marinated overnight in spices such as cumin, garlic, chilli, sze chuan pepper, soya sauce, salt and pepper, and then twice cooked - first deep fried and then charcoal grilled. What you get is a crisp and chewy exterior with an amazingly tender and juicy interior. The medley of flavors were exploding with each bite!

The accompanying charred marinated green chilies provided a good contrast in its taste profile. First fried in a wok until they toasted and darkened, the chilies were marinated in balsamic vinegar, black vinegar, sze chuan oil, olive oil. This added a tangy touch, essential to cut through the grease and fattiness of the meat.

Also loved the deep fried smashed sweet potato. This dish would have been good enough to stand on its own, like a bar grub! Last but not least, the crispy rice pieces made from scorching rice aka “guo ba” gave the dish an added crunch!!

The depth of flavor from the medley of spices and the textures in this dish was truly endlessly stimulating and exciting!