Boiled Pork Belly With Garlic Sauce

Why you'll love this recipe

• It’s an incredibly simple way to enjoy the rich, melt-in-your-mouth texture of pork belly without heavy frying.
• The "magic" is in the sauce: a punchy, spicy, garlic-heavy dressing that cuts right through the richness of the meat.
• It’s a classic Sichuan-style dish that works as both a cold appetizer or a warm main course.

Key Ingredients

• Pork Belly: Look for a piece with clear, even layers of fat and meat for the best texture.
• Fresh Garlic: You need a lot of it! It provides the sharp, spicy bite that defines this traditional dish.
• Chili Oil: Adds a smoky heat and a beautiful vibrant red color to the dipping sauce.

✅Quick Tips: Slice the pork belly while it’s still slightly warm but has rested; this allows for clean, thin slices without the meat falling apart.

Key Steps

• #1: Blanch the pork with ginger and scallions to remove impurities and soften the fat.

• #2: Prepare the garlic-soy-vinegar sauce while the meat rests to let the flavors meld together.

• #3: Slice the pork into very thin ribbons; the thinner the slice, the better it absorbs the flavorful sauce.

#4: Dip each slice generously into the sauce or pour the sauce over the meat right before serving.