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Pork belly is beloved by the Chinese. This is the dish that truly serves up the natural fresh taste of pork — except in Sichuan they just can’t help but add a garlic and chile sauce to kick up the taste and heat!
Preparation Time : 15
Cook Time : 15
Total Time : 30
pork belly 1 kgs
Shaoxing cooking wine 1/2 cups
piece of fresh ginger 2 inch
Sauce 12 tsp
Sichuan Spice Chile Oil 1/3 cups
soy sauce 2 tbsp
toasted sesame oil 1 tbsp
minced garlic 3 tbsp
salt 1 tsp
sugar 1 tsp
cucumber, cut lengthwise into long, thin slice 1 nos
Put the pork belly in a pot and add 2 quarts water, the wine and the ginger. Bring the liquid to a boil, then turn the heat down to medium and gently boil the pork belly for 40 minutes, until tender.
Combine all the sauce ingredients in a small bowl and mix well.
Drain the pork belly and let it cool. When it has cooled somewhat but is still warm to the touch, cut it lengthwise into long 1/16-inch-thick strips. Arrange alternating and overlapping slices of pork and cucumber on a serving plate. Pour the sauce all over the pork and cucumber, and serve while still warm or at room temperature.
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