Boiled Pork Belly With Spicy Garlic Dressing

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!


  • 1tpoundtpork belly
  • 1/2tcuptShaoxing cooking wine
  • 1 (2-inch-long)tpiece of fresh ginger
  • Sauce 12
  • 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.


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