Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, sliced pork belly with garlic sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

This recipe explains how to cook sliced pork belly in a frying pan until crispy and browned. We are going to make Pork Belly with Garlic Sauce. For the Garlic Sauce It is a classic Sichuan dish - pork belly slices with garlic sauce. Every piece of meat is thinly sliced and coated with that savory garlic sauce, so flavorful and garlicky.

Sliced pork belly with garlic sauce is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Sliced pork belly with garlic sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook sliced pork belly with garlic sauce using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Sliced pork belly with garlic sauce:

1. Prepare 1 lb Pork belly
2. Make ready 1 leek
3. Get 1/4 cup rice wine (mijiu)
4. Prepare 2 cups cold water
5. Prepare 2 cloves garlic (minced)
6. Get 4 tablespoons soy souce

In the previous post, Elaine introduced a way of making super great taste Chinese red oil. I have been staying in my hometown with my family recently and get completely. The Sichuan dipping sauce adds just the right amount of heat to balance the fattiness of pork belly. I've used thick-end belly pork, but chicken and lamb work equally well.

Instructions to make Sliced pork belly with garlic sauce:

1. Starting with lukewarm water; cook the pork belly until boiled.
2. Turn down the heat, add leak and 1/4 cup of rice wine. Slow cook for 30 minutes.
3. Put the meat into cold water, let it sit there for 3 minutes.
4. Finally, slice meat thinly and eat with the dipping sauce (simply mix the minced garlic with soy sauce.)

The Sichuan dipping sauce adds just the right amount of heat to balance the fattiness of pork belly. I've used thick-end belly pork, but chicken and lamb work equally well. This is best made a day in advance to allow the meat to firm up before it's thinly sliced. While pork belly would absolutely also do the trick, the most traditional cut for this is actually the ham of the pig. This'll form the base of our sauce - the 'suanni' in the name refers to the garlic, FWIW.

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