Traditional garlic pork

Garlic pork is a dish that everyone must order in a restaurant and it suits the taste of most people. White meat is what we call pork, but it must be pork leg meat, because pork leg meat is more lean and chewy. The garlic should be mashed into garlic paste and fried with green onions, fresh ginger and other seasonings to make the white meat better flavored. When the soup is ready, add a little sugar and soy sauce to make the soup more fragrant and thicker. Let’s learn how to make traditional garlic pork.

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Ingredients

400g pork leg with skin, 25g garlic, 25ml red oil, 20ml soy sauce, 30ml cold soup, 15g sugar, 0.5g MSG, a little white sesame, 0.5g salt

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Preparation method

1. Wash the pork, remove all the remaining hair, put it into a pot of cold water and cook until it is just cooked, then take it out and soak it in the original soup until it is warm. Then wipe the warm cooked pork dry, slice it into thin slices about 8 cm long and 4 cm wide, and put it on a round plate.

2. Mash the garlic into a paste, add salt and cold soup to make it into a paste, then add red oil, soy sauce, sugar and MSG and mix well.

3. Pour the prepared juice on the meat slices and sprinkle with white sesame seeds. [1]

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Instructions for use

Garlic is spicy and warm in nature, and enters the spleen, stomach, and lung meridians. It has the effects of warming the middle, promoting digestion, promoting the flow of stagnant qi, warming the spleen and stomach, eliminating accumulation, detoxifying and killing insects.

Garlic is mainly used to treat food stagnation, cold pain in the abdomen, edema, diarrhea, dysentery, malaria, whooping cough, carbuncle, white baldness, ringworm, snake and insect bites, as well as hookworm and pinworm diseases.

1. Scrape and clean the pork belly with fat and lean parts, put it into a soup pot with scallion segments, peppercorns, star anise, salt, and crushed ginger, add cooking wine and bring to a boil over high heat, then simmer over low heat until chopsticks can poke it, soak it in the original juice and wait for it to cool naturally.

Take it out after it cools down and put it in the refrigerator until it is hard, which makes it easier to cut into thin slices. Make sure it is as thin as possible so that it does not taste greasy.

2. Wash the cucumber, cut into shreds, marinate with a little salt, squeeze out the brine, and place it on the bottom of a plate; cut the meat from the refrigerator into large thin slices 7 cm long and 3 cm wide, and place the broken slices on the bottom of the plate. Arrange neatly on top of the cucumber shreds.

3. To make seasoning, adding soy sauce directly will make it too salty and not tasty, so make compound soy sauce. The method is very simple. Just add light soy sauce, soy sauce, chicken oil, brown sugar, and a little meat broth, simmer on low heat and pour into a bowl, then pour sesame oil and balsamic vinegar into it and stir well, mash the garlic into a small half bowl of garlic paste, and pour the compound soy sauce on it. If you want to eat it the Sichuan way, you can add chili oil;

4. Microwave the cut white meat for one minute, then place the broken pieces on the bottom of a plate. Arrange neatly on top of the cucumber shreds. Pour the seasoning on the white meat and sprinkle with fried white sesame seeds or cooked peanuts

, and chopped green onions are ready to serve.

Tips

The skin-on pork belly you choose should be fat and lean, in a balanced proportion, and cut into thin slices; add seasoning and boil it in boiling water to remove the fishy smell and the greasiness of the meat, making it taste fat but not greasy; mash the garlic into garlic paste and let it sit for more than 15 minutes before preparing the dipping sauce, because the allicin in the garlic must be in full contact with the oxygen in the air to fully overflow and to better exert its bactericidal effect. Serve hot slices cold. Use chopsticks to mix it when eating. As the heat comes, the aroma of soy sauce, chili oil and garlic hits your nose, greatly whetting your appetite.