Shuangguo roupian (蒜泥白肉)

Name: Shuangguo roupian
Total time: 52 min
Yield: 4
Cuisine: China
Ingredients: 453 g pork belly; 2 pcs green onion; 6 pcs ginger; 1 tbsp Shaoxing rice wine; 1 tsp Sichuan pepper; 1 tbsp garlic; 2 tbsp chili oil; 2 tbsp light soy sauce; 1 tsp black rice vinegar; 1 tsp sugar; 1 tsp sesame oil; 0.5 pcs cucumber

China

Tender slices of pork belly, boiled until soft and dressed with a fragrant garlic sauce with Sichuan pepper and chili oil. Chilled and served with cucumber, the dish combines spiciness and freshness.

Ingredients

453 g pork belly
2 pcs green onion
6 pcs ginger
1 tbsp Shaoxing rice wine
1 tsp Sichuan pepper
1 tbsp garlic
2 tbsp chili oil
2 tbsp light soy sauce
1 tsp black rice vinegar
1 tsp sugar
1 tsp sesame oil
0.5 pcs cucumber

Steps

Place the pork belly in a large pot, add green onion, ginger, Shaoxing rice wine and Sichuan pepper, pour water until the meat is fully covered.
Bring the water to a full boil, then reduce heat to minimum and simmer covered for 25‑30 minutes, turning the meat once halfway.
Transfer the boiled pork belly to a large bowl with cold water (optionally with ice cubes) and let it cool.
Prepare the dressing: in a small bowl combine garlic, chili oil, light soy sauce, black rice vinegar, sugar and sesame oil.
From the wide edge of the pork belly, slice it as thinly as possible with a sharp knife.
Arrange cucumber on a serving plate, top with thin pork belly slices and drizzle with the prepared dressing.