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Boiled Pork Belly With Spicy Garlic Dressing

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

Cook Time : 15

Total Time : 30


Serves 4

  • 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


  • 01

    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.

  • 02

    Combine all the sauce ingredients in a small bowl and mix well.

  • 03

    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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