Garlic pork belly recipe

When you drag your tired body back home, if someone has prepared a delicious meal waiting for you, you will definitely feel happy. But if not, would you do it yourself? Now, let me teach you how to make garlic-flavored pork belly.

1.12 Use a knife to repeatedly beat the meat to break up the tissue fibers. The meat will be easier to cook, have a delicate taste, and be easier to absorb when pouring sauce.

2.21 Put the meat in a pot and stir-fry it in boiling water to remove blood foam and impurities, remove excess fat, and remove the meat when it turns white. The blanched pork belly does not taste too greasy.

3. Put the meat back into the pot and add enough water.

4. Add scallion segments, ginger slices, star anise and cinnamon to remove the fishy smell and enhance the flavor. Do not add salt at this time, as salt will cause the meat to lose water and become tough, and the meat will not taste as tender.

5. After boiling over high heat, cook over medium heat for about 20 minutes. You can adjust the time according to the size of the meat. Make sure the meat is cooked through. A simple method is to use chopsticks to easily penetrate it.

6. While the meat is cooking, we can prepare the sauce. Pour the chopped green onion, ginger and garlic into a small bowl.

7. Add appropriate amount of salt, chicken essence, vinegar, sugar and sesame oil for seasoning.

8. Wait until the cooked meat is not too hot, then cut it into thin slices. The thinner the better, so that it will be easier for the sauce to absorb.

9. Pour the prepared sauce on the meat slices and serve while hot.

Garlic pork belly may seem complicated, but if you actually try it, you’ll find it’s not difficult at all. The key is that you must master the specific steps and methods before you do it.