Pork Belly with Chili Garlic Sauce Recipe (蒜泥白肉食譜)
Pork belly with chili garlic sauce is a great make-ahead appetizer. It's especially good for summertime because it's served cold and the chili help gets the appetite going.
Course Appetizer
Cuisine Chinese
Keyword pork belly
Servings 4
Author Jan Chan
Ingredients
Ingredients for the Pork Belly:
1lbpork belly
2piece of ginger (about 2 thumb size), sliced 1/4" thick lengthwise
3green onion, cut in to 2 inch pieces
2dried chili pepper
Water as needed
1English cucumber, sliced thinly (for serving)
Ingredients for the Chili Garlic Sauce (makes about 1/2 cup):
4-6large cloves of garlic, mashed
1tbspchili oil
2tspsalt
1/2tbsplight soy sauce
1/2cupstock or water (you can use the water for boiling the pork belly)
Instructions
Instructions for the Pork Belly:
Rinse the pork belly and pat dry.
Add pork belly, ginger slices, green onion pieces, and dried chili pepper in a pot. Fill the pot with water until pork belly is fully submerged. Place the pot over high heat and bring water to a boil.
Once the water is boiling, reduce heat to a simmer and cook the pork belly for 15 minutes. Turn off heat and leave the pot on the burner for another 10 minutes before removing the pork belly. Let pork belly cool completely (reaches room temperature), then slice the pork belly as thinly as possible width-wise. I find the pork belly easier to slice when you place it on the side, so the skin is either facing towards you or away from you.
To serve, you can use the chili garlic sauce as a dipping sauce or drizzle the sauce over the pork belly slices. Garnish the plate with cucumbers to help cleanse the palate and balance the spiciness.
Instruction for the Chili Garlic Sauce:
To make the chili garlic sauce, combine all ingredients together and mix well.