BOILED PORK BELLY WITH GARLIC SAUCE
Serves 4
This dish originates from Sichuan in China, but it has become really popular in Taiwan where it
is served cold during the hot summer months. There are many different ways to make the garlic
sauce and this recipe belongs to my grandfather. He is originally from Sichuan and he used to
cook this dish often when I was young. You can adjust the seasoning for this dish to suit your
personal preference.
1.25 litres (40 fl oz / 5 cups) water
1 Tbsp rice wine
1 tsp salt
1 star anise
2 cardamom pods
30 g (1 oz) spring onion
2 knobs ginger, each about
2.5 cm (1 in)
1 kg (2 lb 3 oz) pork belly
1 cucumber, thinly sliced
1 Tbsp roasted crushed peanuts
(optional)
Garlic Sauce
4 Tbsp light soy sauce
1 tsp sugar
1
/2 tsp rice vinegar
1 tsp black vinegar
30 g (1 oz) garlic, peeled and
finely chopped
1. Place the water, rice wine, salt, star anise, cardamom pods,
spring onion and ginger into a stockpot. Bring to a boil over
high heat, then lower the heat and simmer for 30 minutes.
2. Add the pork belly and bring to a boil. Lower the heat and
simmer for about 1 hour until the pork is done. Test by
piercing the pork with chopsticks. The chopsticks should go
through the meat easily. Set aside to cool.
3. Place all the ingredients for the garlic sauce in a bowl. Add
2 Tbsp of stock from the stockpot and mix well. Set aside for
at least 30 minutes.
4. Using a sharp knife, slice the cooled pork into 3-mm (1
/8-in)
thick slices.
5. Arrange the pork on a serving plate with the cucumbers.
Garnish with crushed peanuts if desired. Serve with the
garlic sauce
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