© 2019 Ching He Huang. All rights reserved.

Spicy Warm Bacon Or Lardon And Cucumber Salad

Serves : 2 Preparation 10 mins Cooking 20 mins Total 30
Nutrition facts: 320.00 calories 18.00g protein 5.70g carbs 2.60g sugars 26.70g fat 4.50g 4.30g fibre 695.00mg sodium
Ingredients: 100g / 0.22 lb / 3½oz Smoked lean bacon or lardons, or pancetta 1 tablespoon Groundnut oil 6 Long dried chilli 2 teaspoons Sichuan peppercorns 1 star Star anise 1 medium, deseeded and finely chopped Red chilli 1 tablespoon (or dry sherry) Shaosing rice wine 2 tablespoons Toasted sesame oil 2 tablespoons Clear rice vinegar or cider vinegar 200g / 0.44 lb / 7oz, halved lengthways, deseeded and sliced into 1cm/1⁄2 inch thick wedges Cucumber 1 pinch Sea salt 1 - 2 pinches Dried chilli flakes 1 tablespoon Lime juice 1 tablespoon Chilli oil 1 very small handful, roughly chopped Fresh coriander leaves (optional) Dry-roasted peanuts In Sichuan they love cured pork and for starters you will often find a delicious spicy cucumber salad in vinegar and Sichuan pepper oil. Inspired by these ingredients, I have used smoked bacon or lardons, hich gives this dish its smoky saltiness, and Sichuan peppercorns to provide numbing heat. The cucumber and rice vinegar help to cut through those flavours, making this a nunbelievably addictive and moreish dish. A great starter, it helps to 'kai-wei' - open up the appetite.

Spicy Warm Bacon Or Lardon And Cucumber Salad

  1. Serves : 2
  2. Preparation time 10 Minutes
  3. Cooking time 20 Minutes
per serving

Cals


320.00

Protein (g)


18.00

Carbs (g)


5.70

Sugars (g)


2.60

Fat (g)


26.70

Sat Fat (g)


4.50

Fibre (g)


4.30

Sodium (mg)


695.00

Source from

Chinese Food Made Easy

About the recipe

starter

In Sichuan they love cured pork and for starters you will often find a delicious spicy cucumber salad in vinegar and Sichuan pepper oil. Inspired by these ingredients, I have used smoked bacon or lardons, hich gives this dish its smoky saltiness, and Sichuan peppercorns to provide numbing heat. The cucumber and rice vinegar help to cut through those flavours, making this a nunbelievably addictive and moreish dish. A great starter, it helps to 'kai-wei' - open up the appetite.

Ingredients
  • Smoked lean bacon or lardons, or pancetta - 100g / 0.22 lb / 3½oz
  • Groundnut oil - 1 tablespoon
  • Long dried chilli - 6
  • Sichuan peppercorns - 2 teaspoons
  • Star anise - 1 star
  • Red chilli - 1 medium, deseeded and finely chopped
  • Shaosing rice wine - 1 tablespoon (or dry sherry)
  • Toasted sesame oil - 2 tablespoons
  • Clear rice vinegar or cider vinegar - 2 tablespoons
  • Cucumber - 200g / 0.44 lb / 7oz, halved lengthways, deseeded and sliced into 1cm/1⁄2 inch thick wedges
  • Sea salt - 1 pinch
  • Dried chilli flakes - 1 - 2 pinches
  • Lime juice - 1 tablespoon
  • Chilli oil - 1 tablespoon
  • Fresh coriander leaves - 1 very small handful, roughly chopped
  • Dry-roasted peanuts - (optional)

Steps

  • Cut the bacon (or lardons) into 1cm/½ inch thick pieces. Heat a wok or pan over a high heat and add the groundnut oil. Add the dried chillies and Sichuan peppercorns and stir-fry for a few seconds until fragrant.
  • Add the star anise and bacon or lardons and stir-fry until they have turned golden brown at the edges. Add the chopped chilli and stir-fry for a few seconds.
  • Add the rice wine or sherry, the sesame oil and vinegar and stir-fry for a few seconds, then add the cucumber and stir-fry for a few seconds.
  • Season with the salt, dried chilli flakes and lime juice.
  • Place on a serving plate, drizzle over the chilli oil, garnish with the chopped coriander,sprinkle over some peanuts, if you like them, and serve immediately.
Ingredients
  • Smoked lean bacon or lardons, or pancetta - 100g / 0.22 lb / 3½oz
  • Groundnut oil - 1 tablespoon
  • Long dried chilli - 6
  • Sichuan peppercorns - 2 teaspoons
  • Star anise - 1 star
  • Red chilli - 1 medium, deseeded and finely chopped
  • Shaosing rice wine - 1 tablespoon (or dry sherry)
  • Toasted sesame oil - 2 tablespoons
  • Clear rice vinegar or cider vinegar - 2 tablespoons
  • Cucumber - 200g / 0.44 lb / 7oz, halved lengthways, deseeded and sliced into 1cm/1⁄2 inch thick wedges
  • Sea salt - 1 pinch
  • Dried chilli flakes - 1 - 2 pinches
  • Lime juice - 1 tablespoon
  • Chilli oil - 1 tablespoon
  • Fresh coriander leaves - 1 very small handful, roughly chopped
  • Dry-roasted peanuts - (optional)