Sliced pork belly with garlic sauce. This recipe explains how to cook sliced pork belly in a frying pan until crispy and browned. Sliced pork belly is white before the sauce is added. Not exactly the best of names, but it makes sense, since the poached pork belly is white before the sauce is added.
Classic Sichuan dish - sliced pork belly with garlic sauce.
This is one of the most popular and delicious appetizers.
It is surprisingly easy to make, cook a piece of nice pork belly, slice it into thin slices.
You can have Sliced pork belly with garlic sauce using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Sliced pork belly with garlic sauce
- You need 1 lb of Pork belly.
- Prepare 1 of leek.
- It's 1/4 cup of rice wine (mijiu).
- It's 2 cups of cold water.
- Prepare 2 cloves of garlic (minced).
- Prepare 4 tablespoons of soy souce.
Mix spicy and garlic sauce, drizzle on top of the meat….hmmm…so yummy! We are going to make Pork Belly with Garlic Sauce. Eye appealing Sichuan style pork slices have a wonderful combined taste featured by garlic sauce and Sichuan style red oil. In the previous post, Elaine introduced a way of making super great taste Chinese red oil.
Sliced pork belly with garlic sauce instructions
- Starting with lukewarm water; cook the pork belly until boiled..
- Turn down the heat, add leak and 1/4 cup of rice wine. Slow cook for 30 minutes..
- Put the meat into cold water, let it sit there for 3 minutes..
- Finally, slice meat thinly and eat with the dipping sauce (simply mix the minced garlic with soy sauce.).
I have been staying in my hometown with my family recently and get completely. Save the liquid for stock if you like. While the pork is boiling, prepare the sauce by mixing all the ingredients in a bowl. Once the pork belly is cooked. Place on the chopping board and slice as thinly as you can without breaking it apart.