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The ingredients needed to prepare Sliced pork belly with garlic sauce:
- Get 1 lb Pork belly
- You need 1 leek
- Provide 1/4 cup rice wine (mijiu)
- Provide 2 cups cold water
- Prepare 2 cloves garlic (minced)
- Provide 4 tablespoons soy souce
Steps 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.)
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. While pork belly would absolutely also do the trick, the most traditional cut for this is actually the ham of the pig. This'll form the base of our sauce - the 'suanni' in the name refers to the garlic, FWIW.
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