Boiled Pork Belly In Garlic Sauce Recipe

This pork dish originates from China and has become one of the most popular options in restaurants around the world. The pork belly is boiled and served with a cold garlic and cucumber sauce. This light dish has become a favorite choice for summer dining.

Ingredients

• 5 cups of water

• 1 tablespoon rice wine

• 1 teaspoon salt

• 1 star anise

• 2 cardamom pods

• 1 ounce/30 grams spring onion

• 2 knobs ginger (each about 1 in)

• 2 pounds 3 ounces pork belly

• 1 cucumber (thinly sliced)

Optional

• 1 tablespoon roasted crushed peanuts

For the Garlic Sauce

• 3 tablespoon light soy sauce

• 1 teaspoon sugar

• 1/2 teaspoon rice vinegar

• 1 teaspoon black vinegar

• 1 drizzle white sesame oil (or blended sesame oil)

• 1 ounce/30 grams garlic (peeled and finely chopped)

Instructions

1. Place the water, rice wine, salt, star anise, cardamom pods, spring onion, and ginger into a stockpot. Bring to a boil over high heat, then lower heat and simmer for 30 minutes.
2. Add the pork belly and bring to a boil. Lower heat and simmer for about 1 hour until the pork is cooked—test by piercing the pork with a chopstick. The chopsticks should go through the meat easily. Set aside to cool. Reserve stock.
3. Place all the ingredients for the garlic sauce in a bowl. Add 2 tablespoons of stock from the stockpot and mix well. Set aside for at least 30 minutes.
4. Using a sharp knife, slice the cooked pork into 3mm (1/8-in) thick slices.
5. Arrange the pork on a serving plate with the cucumbers. Garnish with crushed peanuts if desired. Serve with the garlic sauce.