Garlic-Mashed Pork Belly Slices

蒜泥白肉

Garlic-Mashed Pork Belly Slices — a Sichuan Chinese recipe, ready in about 30 minutes. Step-by-step instructions with photos.

Ingredients

• pork belly with skin (skin scored)
• garlic
• light soy sauce
• chinese black vinegar
• sesame oil

Instructions

1. Place pork belly in a large pot. Cover with cold water. Bring to boil over high heat, then reduce to medium-low and simmer uncovered for 40 minutes. Skim foam regularly. Meat is done when a chopstick pierces the fattiest part with no resistance.
2. Remove from heat. Transfer belly to a wire rack. Cool completely at room temperature (about 20 minutes), then refrigerate uncovered for 1 hour until fully chilled and firm.
3. Pound garlic with 1/4 tsp salt in a mortar until smooth and sticky — about 2 minutes. Do not use food processor or press.
4. Slice chilled pork belly into 3-mm-thick, 4-cm-long rectangles. Arrange overlapping on a chilled plate.
5. Whisk together light soy sauce, Chinese black vinegar, and sesame oil. Spoon garlic paste over meat, then drizzle sauce evenly. Serve immediately.