Wednesday, March 9, 2011

Sliced Pork in Garlic Sauce (蒜泥白肉)





My simplified version of 蒜泥白肉, garnish with cucumber ribbon


This is a popular Chinese appetiser, originated from the northern part of China.  The common method is to simmer a whole chunk of pork belly in a pot of water with a few slices of ginger and spring onion.  When the pork is cooked, let it rest and cool in the water; drain and cut into paper-thin slices.  To serve, prepare a spicy garlic sauce and pour over the pork slices.  The remaining stock in pot can then used to prepare other dishes, such as soup.

I love two things about this dish - the spicy garlic sauce (more garlic the merrier!) and the lean part of the pork.  I do not fancy fatty pork, except for stewing or braising where the fats will melt away in the gravy.  Instead of pork belly, I used a packet of frozen sliced pork shoulder to prepare this dish.  Pork shoulder is a good choice as the meat is tender with just a bit of fats in it.  

Serve this dish with cucumber for extra crunch!


Ingredients:
Frozen sliced pork shoulder, about 250g (defrost)
3 slices of ginger 
1 stalk of spring onion 

Sauce:
1.5 tbsp light soy sauce
1/2 tsp Korean hot sauce (I used this to replace chili oil - typically used for this dish)
1.5 tbsp black vinegar (浙醋)
1 tsp sugar
2 tsp sesame oil
2 to 3 tbsp stock
4 to 5 cloves of garlic, minced
1 stalk of spring onion, chopped

Garnish:
1 cucumber (peel into ribbons with a vegetable peeler)


Method:
1) Prepare the sauce by mixing all the sauce ingredients together.  Set aside.
2) Bring a pot of water to boil and add the ginger and spring onion.  Lower to medium heat.  Add the pork slices into pot, cook and drain off water.  Discard the ginger and spring onion
[Note: As the pork slices are very thin, it takes about a minute to cook].
3) Pour the sauce over the cooked pork, toss and place on serving plate.
4) Arrange the pork outwards to the edge of plate (creating a well in the middle) and place the cucumber ribbons in it.





2 comments:

  1. Looks awesome. I also prefer pork shoulder instead of belly as there is too much fat in the latter. Can you describe how to slice it that thin? I always fail and i love the slices nice and thin.

    ReplyDelete
    Replies
    1. I bought ready-sliced pack. Much easier this way

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