Pork Belly with Garlic Sauce (蒜泥白肉)
Total time
Author: Jeff Kang
Recipe type: Entree
Cuisine: Chinese
Serves: 5 ppl
- 1 pc of pork belly (approx. 2 lb)
- 1 inch of sliced ginger
- ¼ cup of Chinese pepper (optional)
- 3 star anise (optional)
- Sauce 1
- ¼ cup of minced garlic
- 3 Tbsp of soy sauce paste
- 2 Tbsp of water
- Sauce 2
- 3 Tbsp of soy sauce
- 1 Tbsp of chili oil
- 2 Tbsp of minced garlic
- Prepare a pot of cold water, put the pork belly in it
- Bring the temperature to 120F at very low heat, remove the pork belly and discard the water
- If you do not want to do step 1 and step 2. Blanch your pork in boiling water for 1 min then shock it in iced water.
- Boil a pot of water, add ginger, Chinese pepper, star anise first to fuse the flavor to water
- Cook the pork belly at low heat for one hour.
- Poke the pork belly skin side with chopstick and check if you can puncture it
- Remove the pork belly from the pot and let it cool down in room temperature for 30 min
- Carefully slice it at ⅛” thickness
- Mix the sauces
- Drizzle on top of pork belly slices
- Ready to serve
Recipe by It's My Dish at https://itsmydish.com/pork-belly-with-garlic-sauce/
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