Crispy Szechuan Brussels Sprout Recipe
Pork belly, peanuts, scallion, cilantro
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and cut them in half. Rinse and dry thoroughly.
- 2
Cook the Pork Belly
In a pan over medium heat, cook the pork belly until crispy. Remove from heat, let cool, and chop into small pieces.
- 3
Make the Sauce
In a bowl, mix soy sauce, rice vinegar, honey, minced garlic, minced ginger, and Szechuan peppercorns. Set aside.
- 4
Fry the Brussels Sprouts
Heat oil in a deep pot. Once hot, add Brussels sprouts in batches and fry until crispy and golden brown. Remove and drain on paper towels.
- 5
Combine Ingredients
In a large bowl, toss the crispy Brussels sprouts with the sauce, chopped pork belly, peanuts, and sliced scallions.
- 6
Garnish and Serve
Garnish with fresh cilantro and serve immediately.