Sliced Pork Belly, Ginger And Garlic Recipe
Make Sliced Pork Belly, Ginger And Garlic Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Sauce and Finishing
Method
Pork and Marinade
Prepare pork
Pat the pork belly dry with paper towels. Using a sharp knife, slice the pork belly into 1/4-inch (0.6 cm) thick slices. If your pork is very fatty, you can trim a little fat but keep some for flavor.
Make marinade
In a bowl combine minced ginger (2 tbs), minced garlic (4 cloves), light soy sauce (2 tbs), Shaoxing wine (1 tbs), cornstarch (1 tsp), white or black pepper (1 tsp) and salt (1/2 tsp). Stir until cornstarch is dissolved and mixture is cohesive.
Marinate pork
Add the pork slices to the marinade and toss to coat evenly. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to allow flavors to penetrate.
Sauce and Finishing
Heat oil and sear
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add half the marinated pork slices in a single layer (do not overcrowd); sear 2–3 minutes per side until golden and edges render and start to crisp. Remove seared pork to a plate. Repeat with remaining oil and pork.
Build sauce
Reduce heat to medium. Add the remaining 1 tablespoon vegetable oil to the pan. Add an additional 1 teaspoon minced ginger and 1 teaspoon minced garlic from the reserved portion of the marinade (if any left), and sauté 30–45 seconds until fragrant but not browned.
Deglaze and combine
Add oyster sauce (1 tbs), dark soy sauce (1/2 tsp, optional), brown sugar (1 tsp) and water or stock (1/4 cup) to the pan. Stir to combine, scraping up browned bits from the bottom. Bring to a gentle simmer.
Finish pork in sauce
Return all seared pork slices to the pan, toss to coat in the sauce, and simmer 2–4 minutes until sauce thickens slightly and pork is heated through. If sauce seems too thin, mix 1/2 teaspoon cornstarch with 1 tablespoon water and stir in; cook 1–2 minutes until glossy. Stir in sesame oil (1 tsp) at the end.
Add aromatics and serve
Toss in scallion pieces and cook 30–45 seconds to soften but remain bright. Transfer to a serving plate, garnish with cilantro leaves if using, and serve immediately with steamed rice or steamed buns.