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Camp cooking can be as complicated or simple as you would like it to be. If you would like to prepare quick and simple but nutritious meals while you are swimming, camp cooking doesn’t even have to require a flame. But if you are interested in fueling your camping trip having a feast, then camp cooking can make it possible for you to earn warm, healthy foods that are as good as you can make them at home in your own kitchen.

Almost any cooking process you use in the kitchen can be replicated around the campfire. For example, use a dutch oven or pit cooking to bake your food. You could also easily fry foods in a pan over a grill, or boil, braise and roast. Which sort of camping cookware is best for you? Camp cooking and clean-up may be easy or a hassle, and it all starts with great camping equipment.

Some pots/pans come in places that mate together or"nest" for storage and also allow you to tuck a spoonful of fuel inside them. This comes in handy when you’re looking to save room whilst camping.

Following are some camping things to consider with you if you’re planning on preparing some meals around the campfire. These frequent kitchen items will allow you to replicate yummy meals while you are out of doorways.

• Other your favourite herbs and spices • Cooking oil • Pot holder • Hand-held can opener • Aluminum foil • Tongs and spatula • Cutting knives • Cutting board • Mixing bowl

If you have only a couple of campers and are looking for some easy camp cooking, try out the simple and quick technique of tin can cooking. All you will need is a fresh tin can – a one gallon size may works well. Your source of warmth can be a small campfire, or if wood burning is illegal, a small buddy burner may work nicely, which can be seen at sporting good stores or online. Put your meal in the tin can and just heat the contents of your own can over a flame. You’ll have a hot meal ready in minutes. This technique works great for sauces, beans and poultry.

A more time-consuming camp cooking technique that also produces tasty food is pit cooking. Pit cooking is fantastic for items which could be wrapped in aluminum foil to be cooked. It is also a wonderful camp cooking method if you are using a dutch oven or cast iron cookware. Pit cooking warms your food by heating rocks and coals that are buried in the ground. As the rocks cool , their emitted heat cooks the meals. To pit cookfirst dig a hole that’s about three times bigger than your cookware. Line the pit with rocks and create a fire in the middle. Once the flame has burned rapidly for approximately an hourpush the hot coals and rocks into the middle. Layer your wrapped meals covered skillets in addition to the stones and coals and place on top. After a few hours, you will have some delicious camp food to relish.

We hope you got insight from reading it, now let’s go back to szechuan pork belly with rice cakes recipe. You can have szechuan pork belly with rice cakes using 19 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to prepare Szechuan Pork Belly with Rice Cakes:

1. Get 300 grams pork belly - thinly sliced (hot pot style)
2. Get 4 clove garlic
3. Use 1 piece ginger (thumb sized)
4. Use 1 packages dried rice cakes
5. Provide 1 chinese leaf
6. Prepare 1 tsp fennel seeds
7. Get 1 tsp szechuan flower pepper
8. Get 3 dried red chillis
9. You need 1 tbsp light soy sauce
10. Get 1 tbsp dark soy sauce
11. Take 1 tbsp vegetable oil
12. You need 2 tsp prickly oil (szechuan peppercorn oil)
13. Get 1 tbsp chinkiang vinegar
14. Take 250 ml hot water
15. Use 1 tsp cornstarch
16. Provide 1 tsp sugar
17. You need 1 pinch salt
18. Get 1 tsp black pepper
19. You need 4 small spring onions

Instructions to make Szechuan Pork Belly with Rice Cakes:

1. Finely chop or mince the garlic and ginger
2. Heat the oil in a wok until hot and add the chillies, garlic and ginger and cook for a few seconds in the oil to release the flavour and remove any water - being careful not to burn
3. Add the fennel and szechaun pepper and cook for a few seconds to release the flavour
4. Add the pork belly and cook for a minute
5. Add the light soy, pepper and the vinegar
6. Chop the Chinese leaf into big chunks and add to the wok
7. Add the prickly oil and dark soy and cook for another 30 seconds
8. Add the rice cakes to the wok and mix thoroughly
9. Add the cornflour and sugar and quickly combine
10. Almost cover with hot water and allow to reduce on the highest heat to desired consistency - by which time the rice cakes should be cooked
11. If the water is taking a while to reduce it can be beneficial to remove the vegetables and meat with a slotted spoon so as not to over cook
12. When the liquid is roughly like the picture it is time to add the meat and veg back and combine before adding chopped spring onions and serving
13. Serve. In a bowl. Eat.

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