2 weeks ago

Boiled Pork Belly With Spicy Garlic Dressing

Pork belly is beloved by the Chinese. This is the dish that truly serves up the natural fresh taste of pork — except in Sichuan they just can’t help but add a garlic and chile sauce to kick up the taste and heat!

Category : Non-Vegetarian

  • PREP TIME 15 Minutes
  • COOK TIME 45 Minutes


  • 1tpoundtpork belly
  • 1/2tcuptShaoxing cooking wine
  • 1 (2-inch-long)tpiece of fresh ginger
  • Sauce
  • 1/3tcuptSichuan Spice Chile Oil
  • 2ttablespoonstsoy sauce
  • 1ttablespoonttoasted sesame oil
  • 3ttablespoonstminced garlic
  • 1tteaspoontsalt
  • 1tteaspoontsugar
  • 1thothouse cucumber, cut lengthwise into long, thin slice


  • Put the pork belly in a pot and add 2 quarts water, the wine and the ginger. Bring the liquid to a boil, then turn the heat down to medium and gently boil the pork belly for 40 minutes, until tender.
  • Combine all the sauce ingredients in a small bowl and mix well.
  • Drain the pork belly and let it cool. When it has cooled somewhat but is still warm to the touch, cut it lengthwise into long 1/16-inch-thick strips. Arrange alternating and overlapping slices of pork and cucumber on a serving plate. Pour the sauce all over the pork and cucumber, and serve while still warm or at room temperature.