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
Ingredients
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
Directions
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.
