Garlic white meat, a classic Sichuan dish with full color and flavor! The combination of the tenderness of the pork belly and the aroma of the garlic paste and the stimulation of chili oil gives it a rich taste and an endless aftertaste! The meat is tender, the garlic is rich, and the taste is unique!
Next, we make delicious white meat with garlic paste!
Materials to be prepared:
Fresh pork belly, 1 head of garlic, 1 cucumber, light soy sauce, balsamic vinegar, sesame oil, cooking wine, green onion, ginger, salt, chili oil, coriander.
Details:
1.We cut the pork belly into large pieces, rinse it, put it in a pot, add enough water, add a spoonful of salt, a spoonful of cooking wine, green onion and ginger slices, after boiling over high heat, turn to low heat and continue to cook for 20 minutes, skim off the foam, turn off the heat, and continue to soak the pork belly in the soup for 20 minutes.
2.We peel the garlic, chop it into minced garlic, wash the cucumbers, slice them and spread them on the bottom of the plate. Cooked, cooled pork belly cut into thin slices and neatly stacked on top of the cucumbers on a plate.
3.In a bowl, add minced garlic, 1 tablespoon of light soy sauce, 1 tablespoon of balsamic vinegar, 2 tablespoons of chili oil, 1/2 tablespoon of sesame oil, a pinch of sugar, 1/2 tablespoon of salt, chopped coriander and chopped green onion, and stir well.
4.The prepared sauce is evenly poured over the pork belly slices, and the flavor is complete!