Garlic White Meat-chinese New Year Dishes
by KL Le Yoyo
Favorite
Difficulty
Easy
Time
30m
Serving
2
During the whole month, blogs, Weibo, and food online have uploaded a lot of delicious New Year dishes. It’s mouth-watering to watch the delicious New Year dishes made by food experts every day; so you don’t have to go to restaurants to eat them. Chef-level dishes made by myself, everyone happily eats and chats together in this lively festival, and spend a happy year happily.
To make this [Garlic White Pork], you must first buy fresh pork belly, so that the meat is not only delicious but also has a chewy texture. The lean and fat interlayer of the pork belly should be even, and you can choose meat that is not too fat, but it should not be too lean. Pork belly that is too fat will be greasy to eat, while pork belly that is too lean is not smooth and tender, so the fat-to-lean ratio is the best choice. When cutting the meat, try to cut the meat thinner, so that the taste will be better.
Of course, garlic is indispensable for white meat with garlic. If you don't like garlic, you can put less, but the garlic is not spicy at all when mixed in the sauce. I still think there is not enough garlic. The husband who usually doesn't eat garlic also praised this garlic sauce as delicious, and said that the remaining sauce should be eaten with noodles. The ingredients in the sauce are equally important, especially the balsamic vinegar; because balsamic vinegar can improve the freshness and does not taste sour, this sauce is also very suitable for hot pot dipping, noodle sauce and so on. "
To make this [Garlic White Pork], you must first buy fresh pork belly, so that the meat is not only delicious but also has a chewy texture. The lean and fat interlayer of the pork belly should be even, and you can choose meat that is not too fat, but it should not be too lean. Pork belly that is too fat will be greasy to eat, while pork belly that is too lean is not smooth and tender, so the fat-to-lean ratio is the best choice. When cutting the meat, try to cut the meat thinner, so that the taste will be better.
Of course, garlic is indispensable for white meat with garlic. If you don't like garlic, you can put less, but the garlic is not spicy at all when mixed in the sauce. I still think there is not enough garlic. The husband who usually doesn't eat garlic also praised this garlic sauce as delicious, and said that the remaining sauce should be eaten with noodles. The ingredients in the sauce are equally important, especially the balsamic vinegar; because balsamic vinegar can improve the freshness and does not taste sour, this sauce is also very suitable for hot pot dipping, noodle sauce and so on. "
