Pork Belly with Szechuan Garlic Sauce
Chef Linda Huang
Chinese
Pork
A mouthwatering dish that combines the rich, tender flavors of perfectly poached pork belly with the bold, spicy notes of a Szechuan garlic sauce. The vibrant flavors are an aromatic blend of minced garlic, ginger, and Szechuan peppercorns, infused with the heat of chili paste and the umami depth of soy and hoisin sauces.
Ingredients
Pork Belly, 1 long piece
½ Cucumber
½ Carrot
3 Cloves Garlic, minced
2 Tbsp Si Chuan Chili Sauce
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3-4 Ginger Slices
- Green Onion
2 Tbsp Cooking Wine
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Green Onion chopped
Cilantro, chopped
Thai Chili, chopped
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Stock Pot
Chef’s Knife
Cutting Board
Skimming Spoon
Chopsticks
Directions
Fill a pot with cold water, put pork belly in for pre-poach, and bring it to boil.
Remove the foam and rinse off the pork with hot water.
Empty the pot and fill it with cold water again. Add pork belly, ginger slices, and cooking wine. Cook under medium heat after boiling for about 20mins.
Check if the pork is well done - use a chopsticks to poke into the thickest part of the pork. If it pierces through easily and no blood is coming out, it is ready.
Take the pork out, let it cool completely. Then cut into thin slices.
Julienne cucumber and carrots, chop chili and green onion, mince the garlic.
Plate the cucumber, carrot, and the sliced pork, top with garlic
Drizzle with the sauce, top with chili and green onions.