Sliced Pork with Garlic Sauce
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This classic Chinese cold dish features boiled pork belly thinly sliced and drizzled with a rich garlic, soy paste, and mirin sauce. Using just a few simple ingredients, it brings out full savory flavor and a melt-in-your-mouth texture, making it perfect as an appetizer or a refreshing summer main course.
- servings
- π₯ 2 servings
- time
- β± 40 min
- Cuisine
- π½ Chinese
by @Kangacook_official Β· Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 350 gpork belly
- 8 gginger
- 50 mlrice wine
- 20 gthick soy sauce
- 20 gmirin
- 20 ggarlic
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 685 kcal
- protein
- 13.5 g
- fat
- 62 g
- carbohydrate
- 9.5 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Grate the garlic into a fine paste. In a small bowl, mix the garlic paste, thick soy sauce, and mirin to make the garlic sauce.
- 2
Pour 800 ml of cold water into a pot, enough to completely cover the pork belly. Add ginger and rice wine.
- 3
Bring to a boil and skim off foam and impurities from the surface. Reduce heat to low and simmer for 30 minutes until the pork is tender.
- 4
Remove the pork from the pot, let it cool slightly, and slice it thinly.
- 5
Arrange the pork slices on a plate and drizzle with the garlic sauce.
