Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sliced pork belly with garlic sauce. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Sliced pork belly with garlic sauce is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Sliced pork belly with garlic sauce is something which I’ve loved my whole life.
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. 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.
To begin with this recipe, we have to 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 it.
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The ingredients needed to make Sliced pork belly with garlic sauce:
- Make ready 1 lb Pork belly
- Prepare 1 leek
- Make ready 1/4 cup rice wine (mijiu)
- Get 2 cups cold water
- Get 2 cloves garlic (minced)
- Prepare 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. My Mom's Soy Sauce Braised Pork BellyFoodie Baker. dark soy sauce, garlic, water, oil, pork belly. STEAMED PORK BELLY WITH ASIAN GLAZED SAUCEThe Skinny Pot.
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Instructions to make Sliced pork belly with garlic sauce:
- Starting with lukewarm water; cook the pork belly until boiled.
- Turn down the heat, add leak and 1/4 cup of rice wine. Slow cook for 30 minutes.
- Put the meat into cold water, let it sit there for 3 minutes.
- Finally, slice meat thinly and eat with the dipping sauce (simply mix the minced garlic with soy sauce.)
My Mom's Soy Sauce Braised Pork BellyFoodie Baker. dark soy sauce, garlic, water, oil, pork belly. STEAMED PORK BELLY WITH ASIAN GLAZED SAUCEThe Skinny Pot. 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.
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