Cold Pork Belly Shreds

Name: Cold Pork Belly Shreds
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork belly; 3 pcs chili; 1 piece shallot; Some garlic; 1 piece parsley; Some White sesame; Some salt; Some Cooking Wine; Some Chili oil; Some (for cleaning) sea salt; Some Aniseed; Some Soy sauce; Some olive oil

by Huan Huan Luo Luo

4.8 (1)

Favorite

2

Difficulty

Normal

Time

2h

Serving

2

Cold Pork Belly Shreds

1. Prepare materials and clean pork belly.

2. Prepare the aniseed for cooking.

3. After the pork belly is washed, the pork belly is covered with clean water, and the number of peppercorns is 15-20, or use pepper. A large amount will be more spicy.

4. Pork belly boiled for 1 and a half hours, it is tough and crispy. If the mouth is good, 1 hour will be fine. Boil for 2 hours, it will be softer. For the cold pork belly, it is more suitable for its crunchy texture.

5. Let the boiled pork belly cool and shred, and change the side dishes to a knife.

6. In the side dishes, add salt, appropriate cooking wine, add light soy sauce, and mix well.

7. After adding the pork belly, use olive oil or peanut oil, mix well and marinate for a few minutes. The chili oil can be freely added with sesame seeds.