Pork Belly with Cold Sauce

Name: Pork Belly with Cold Sauce
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork belly; a little salt; 10ml Vinegar; 10g ginger; 1 head garlic; 1 piece star anise; 15 capsules pepper; 10ml Cooking Wine; 30ml Soy sauce; 5ml sesame oil; 1 Bay leaf; 2 pcs Wild Sansho; 2g Sugar; Some water; 2s Chives

by Cook as you like

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The rainfall in Liuzhou these days has brought a little coolness to summer, and it really feels like autumn is coming. Although I like summer very much, but when the summer is too hot and too long, I feel very uncomfortable and have no interest in a lot of meat, so I look forward to the arrival of autumn. I went to the supermarket in the afternoon and saw a large piece of pork belly, so I picked a few pieces back. I like to eat pork belly very much. I like it no matter how I cook it. I am not afraid of being fatty at all. My little cookbook also includes a lot of pork belly dishes that I like. However, in summer, people like me who have a bad appetite still like this refreshing cold pork belly most, which is appetizing and unpleasant and refreshing—the most refreshing cold pork belly roll in late summer and early autumn.

Pork Belly with Cold Sauce

1. Wash the pork belly and scrape off the dirt on the skin

2. Pour enough water into the pot to boil, add the pork belly and blanch it for 2 minutes, then remove it, rinse with cold water and cool down, roll the pork belly into a roll, tie it up with cotton thread, and be sure to tie it tightly

3. Put the pork belly rolls in the pot, pour some water over the surface, add sliced ginger, star anise, bay leaves, pepper, soy sauce, cooking wine, a little salt, boil on high heat and turn to medium to low heat and cook for about 30 minutes

4. Take out the pork belly and let it cool, untie the rope, cut it into thin slices with a knife, and put it on the plate

5. Chop the garlic and chop into pieces, chop the wild pepper into a bowl, add light soy sauce, rice vinegar, sugar, sesame oil, salt, and chives to mix into the sauce, and pour it on the pork belly slices.