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–+ servings

蒜泥白肉－通少改良版

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Salad
Cuisine: Chinese
Servings: 2 people

Ingredients
 

  • 400 g pork belly
  • 100 g cucumber slices

Broth mixture

  • 4 pcs slices of ginger
  • 2 pcs green onion
  • 2 tsp Shaoxing wine
  • 2 tsp salt
  • 2 pcs star anise
  • 2 pcs bay leaves

Sauce mixture

  • 30 g minced garlic
  • 4 tbsp light soy sauce
  • 4 tsp Chinese black vinegar
  • 2 tsp worcestershire sauce
  • 3 tsp sugar
  • 2 tsp sesame oil
  • 3-4 tbsp Chaozhou chili oil (or use any other chili oil)

Instructions

  • Put the pork in a pot with cold water. Bring the water to boil on high heat. Blanch the pork for 3 minutes. Rinse it and clean it well.
  • Add enough water in the pot again (enough to cover the entire pork). Add the herbs mixture and cook on high heat for 2 minutes, then turn to low heat and simmer for 20-30 minutes (until the pork is fully cooked)
  • Take it out and put it in ice water to cool down (or let it cool at room temperature)
  • Slice pork thinly. Place it on a plate. Serve with mixed sauce mixture and cucumber

Video

Notes

You can use the pre sliced pork slices for hotpot. In this case, you won't need to simmer it for 20-30 mins.