Boiled Pork Belly With Garlic Sauce
Ingredients
- 5 cups water
- 1 tablespoon rice wine
- 1 teaspoon kosher salt
- 1 star anise
- 2 cardamom pods
- 1 ounce spring onions, about 3, root ends trimmed
- 2 knobs ginger (each about 1-inch)
- 2 to 2 1/4 pounds pork belly
- 1 cucumber, thinly sliced
- 1 tablespoon roasted crushed peanuts, optional
For the Garlic Sauce
- 3 tablespoons light soy sauce
- 1 teaspoon sugar
- 1 teaspoon black vinegar
- 1/2 teaspoon rice vinegar
- 1 drizzle white sesame oil, or blended sesame oil
- 1 ounce garlic, about 10 cloves, finely chopped
Instructions
- 1
Gather the ingredients.
- 2
Place the water, rice wine, salt, star anise, cardamom pods, spring onion, and ginger into a stockpot. Bring to a boil over high heat, then lower the heat and simmer for 30 minutes.
30 min - 3
Add the pork belly and bring to a boil. Lower the heat and simmer for about 1 hour until the pork is cooked—test by piercing the pork with a chopstick. The chopsticks should go through the meat easily. Set aside to cool. Reserve stock.
60 min - 4
Place all the ingredients for the garlic sauce in a bowl. Add 2 tablespoons of stock from the stockpot and mix well. Set aside for at least 30 minutes.
30 min - 5
Using a sharp knife, slice the cooled pork into 3mm (1/8-inch) thick slices.
- 6
Arrange the pork on a serving plate with the cucumbers. Garnish with crushed peanuts if desired. Serve with the garlic sauce.
Nutrition
Per serving (based on 4 servings)