Shaanxi-style Kig ha farz

Ingredients

In this Shaanxi-style adaptation of Kig ha farz, we incorporate the distinct flavors of Shaanxi cuisine. The original French recipe is enhanced with Shaanxi spices and herbs, giving it a unique twist. The addition of local vegetables and the use of traditional Shaanxi cooking techniques further differentiate this dish from its French counterpart. We alse have the original recipe for Kig ha farz, so you can check it out.

• 500g (1.1 lb) pork belly, cut into chunks 500g (1.1 lb) pork belly, cut into chunks
• 200g (7 oz) beef brisket, cut into chunks 200g (7 oz) beef brisket, cut into chunks
• 1 large onion, chopped 1 large onion, chopped
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 leeks, sliced 2 leeks, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 dried red chilies, crushed 2 dried red chilies, crushed
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise 2 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon Shaanxi vinegar 1 tablespoon Shaanxi vinegar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the pork belly and beef brisket, and cook until browned on all sides.
2. 2.
   Add the chopped onion, minced garlic, grated ginger, dried red chilies, cinnamon stick, star anise, and Sichuan peppercorns to the pot. Stir fry for a minute until fragrant.
3. 3.
   Pour in enough water to cover the meat and spices. Bring to a boil, then reduce the heat to low and simmer for 2 hours, or until the meat is tender.
4. 4.
   Add the sliced carrots, cubed potatoes, and sliced leeks to the pot. Cook for an additional 20 minutes, or until the vegetables are cooked through.
5. 5.
   Stir in the soy sauce, dark soy sauce, and Shaanxi vinegar. Season with salt to taste.
6. 6.
   Remove the cinnamon stick and star anise from the pot.
7. 7.
   Serve the Shaanxi-style Kig ha farz hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Pork belly — For a leaner option, you can use pork loin instead of pork belly. However, the belly adds richness and flavor to the dish.
• Shaanxi vinegar — If you can't find Shaanxi vinegar, you can substitute it with rice vinegar or apple cider vinegar.

Tips & Tricks

• To enhance the spiciness, you can add more dried red chilies or a pinch of chili flakes.
• For a richer broth, you can simmer the meat and spices for a longer time.
• Serve the Shaanxi-style Kig ha farz with steamed rice or Shaanxi-style noodles for a complete meal.

Serving advice

Serve the Shaanxi-style Kig ha farz in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or Shaanxi-style noodles for a satisfying meal.

Presentation advice

To enhance the presentation, arrange the meat and vegetables neatly in the bowl, and sprinkle some chopped cilantro on top. Serve the dish with a side of steamed rice or noodles.