Pork Belly with Garlic Sauce
This authentic Chinese dish can be consumed on the day of preparation or wrap the cooked pork belly with cling wrap and store in the refrigerator to chill for 2-3 days, to serve it as a cold appetizer.
Ingredients
- 500 g pork belly - 300 - 500g
- 3 slices ginger
- 2 stalk spring onion
- 2 tbsp rice wine
Garlic dipping sauce
- 1 tbsp minced garlic - or chopped garlic
- 1/2 tsp minced ginger
- 1 tsp sugar
- 1 tbsp oyster sauce
- 1/2 tbsp light soy sauce
- 1 tbsp rice wine - or hua tiao chiew
- chopped spring onion
- chopped chilli - optional
- 2-3 tbsp hot oil - heat up 40ml hot oil
Instructions
- Rinse pork belly a few times under running water.
- Add water in pot. Wait till water to almost boil, add pork belly, ginger, spring onion and rice wine. Simmer for 45 minutes with lid on under medium low heat. Turn pork over in every 15 minutes. Dish up and leave to cool.
- Combine sauce ingredients in a bowl. Heat up oil to shimmery hot and immediately pour into the bowl of sauce ingredients causing more fragrant in the mixture (pour hot oil just to cover the ingredients - about 2-3 tablespoons). Stir well and set aside to cool for later use.
- Cut pork belly into thin slices and arrange on plate and serve with savory garlic dipping sauce. Enjoy！
Notes
- bai rou白肉 meaning white meat, so add white rice wine. NOT hua tiao chiew in the boiling water as the pork will turn yellow after cooking.
- If you find the dipping sauce is too tasty, dilute it with some hot water and stir well.
- Dipping sauce should be prepared on the day when served.
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