POACHED PORK BELLY WITH SPICY GARLIC SAUCE

I’m a big fan of Szechuan cuisine (read: spicy). Though not all of their food are spicy, but some of them are and those agree well with us. “Suan Ni Bai Rou” or loosely translated into “white meat with garlic paste” is one of my favorite of Szechuan’s. It was named as such because the color of the meat is pale in color and this dish is usually eat with garlicky sauce. Meat of choice is usually pork belly that is being cooked in water and then thinly sliced and serve with garlicky sauce. There are so many possible combination for the sauce. You can even make it not spicy if you like. I like this combination a lot and I can see it work for other meat like beef or chicken too.

POACHED PORK BELLY WITH SPICY GARLIC SAUCE (4 servings)

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Ingredients

  

• 1 lb of pork belly leave it whole

Sauce:

• 4 cloves garlic peeled and finely minced or use garlic press
• 1 teaspoon spicy bean paste/ dou ban jiang
• 2 tablespoon chili oil
• 1 teaspoon soy sauce more to taste
• 1 tsp of Chinese black vinegar

Garnishes:

• Small bunch of fresh cilantro leaves roughly chopped
• 2 stalks of green onion finely chopped
• ¼ cup of roasted peanuts roughly chopped

Instructions

 

• Bring a large pot of water to a boil. Add in the pork belly and let it simmer for the next 40 to 45 minutes. Save the liquid for stock if you like
• While the pork is boiling, prepare the sauce by mixing all the ingredients in a bowl. Add more soy sauce if needed
• Once the pork belly is cooked. Place on the chopping board and slice as thinly as you can without breaking it apart. Arrange on a platter. Pour the sauce and add on the garnishes. You can toss the sauce, garnishes with the pork belly for better taste. Serve immediately

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