Boiled Pork Belly With Spicy Garlic Dressing

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Boiled Pork Belly With Spicy Garlic Dressing


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!

Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min


Serves : 4
  • 1 kgs pork belly

  • 1/2 cups shaoxing cooking wine

  • 2 inch piece of fresh ginger

  • 12 tsp sauce

  • 1/3 cups sichuan spice chile oil

  • 2 tbsp soy sauce

  • 1 tbsp toasted sesame oil

  • 3 tbsp minced garlic

  • 1 tsp salt

  • 1 tsp sugar

  • 1 nos cucumber, cut lengthwise into long, thin slice


  • 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.