Chilled Chilli Pork

Name: Chilled Chilli Pork
Yield: Serves 4
Cuisine: Tibetan
Ingredients: ½ tablespoon sesame oil; ½ teaspoon turmeric; ½ tablespoon white vinegar; 1 teaspoon Taste Tibet sepen or hot chilli flakes; 3 spring onions (scallions), washed and cut into 2.5 cm (1 inch) lengths; 500 g (1 lb 2 oz) pork belly; 1½ teaspoons salt; 1 tablespoon dark soy sauce; ¼ teaspoon crushed Sichuan peppercorns (yerma); 2.5 cm (1 inch) piece of ginger, washed but not peeled, finely chopped; 1½ tablespoons light soy sauce; 1 tablespoon Chinkiang black vinegar; 1 small garlic clove, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

Pork is not widely eaten in the part of Tibet that Yeshi comes from, so it’s a bit of a rare treat. The family do keep pigs, but only about ten of them, and they might slaughter one or two a year. The pigs feed on walnuts and turnips when they are in the fields close to home, and on acorns when they are up in the mountains. This diet produces pork with fat that has a nutritional profile similar to that of olive