Poached pork belly in garlic chilli sauce authentic Sichuan/ Szechuan food recipe #27 蒜泥白肉
Hi, guys. Here is Yi.
Are you familiar with white meat?
I'm not talking about the light-coloured meat from poultry, but poached pork bellies.
Believe me, they actually look white.
That's how they got the name.
So today I'm going to make a Sichuan dish called “蒜泥白肉”，
poached white meat in garlic chilli sauce.
Choose a piece of pork belly which is relatively lean, weight for about 300-400g.
Wash it clean to remove any blood on the surface, then cut it in half.
This way our pork bellies can be cooked through a lot quicker.
Take a medium size pot,
place the pork bellies on the bottom, drop in a small piece of leek, roughly 10 cm long,
a couple of slices of ginger, then pour enough cold water to cover the meat.
Here I'm using about 1 and a half litre.
Then 1 tbsp of cooking wine.
It's a must when cooking meat.
Half tbsp of vinegar, it will help with reducing the fattiness from our pork bellies.
Turn our stove on high, close the pot witha lid, then bring it to boil.
Once it starts boiling, we can reduce theheat to medium
and continue cooking for about 20 mins.
After that turn off the heat & let our meatsit in the same pot for another 5-10 mins.
We can test them by poking with a chop stick, the sauce should come out clear,
just to make sure that they're cooked through.
Finally, we can now transfer them to a plate and let them cool.
Put them in the fridge while we preparingour garlic sauce and veggies.
We will need half of a whole garlic, about10 cm long leek.
A whole fresh cucumber.
Mince our garlic finely.
You can definitely use your knife or blender.
It's simply faster for me to cut them witha herb scissors.
Cut our leek vertically in half, flatten it on the chopping board, then julienne it to thin strips.
You can soak them in cold water to remove a bit of their spiciness.
Now we can quickly shred our cucumber, obviously, you can also julienne it if you have time.
For our garlic chilli sauce, we will need2 tbsp of brown vinegar.
The sourness is the key to our sauce.
Don't use rice or white vinegar, they just won't have the same kind of fragrant.
1 tbsp of light soy sauce, you can also change the ratio as you like.
1/2 tbsp of cooking wine, 1/2 Tsp of sugar.
A pinch of salt and white pepper powder.
Then a good 2 tbsp of our home made chilli sauce.
The recipe is on the card above.
At the end, drizzle a bit of sesame oil.
Mix them all together, then our garlic chillisauce is ready.
The sauce should be spicy, sour and cold.
Now we can slice our cold pork bellies asthin as possible.
They're so thin, you won't even notice anyof their fattiness and oiliness.
Now let's assemble them all together.
Take a relatively deep plate.
Place our shredded cucumber in the middle, then top it with some leeks.
Place our thin sliced pork bellies aroundthe veggies like a blossom.
You can leave the whole plate in the fridge to keep it cool,
then pour the garlic chilis sauce on top before serving.
Be generous on the amount of garlic, vinegar and chilli sauce.
They're the keys to a tasty poached pork belly
Poached pork belly in garlic chilli sauce is a well known Sichuan cold dish for summer. Pork belly turns white colour after poaching, that's why it's also called white meat. The sauce is spicy and sour which fits perfect with poached & thin sliced pork belly. It's so refreshing, you won't even notice the fat layer in the meat. You can find the recipe for the chilli sauce used in this video here: https://www.youtube.com/watch?v=jA1lzDeU_kA&t=43s Subscribe: https://goo.gl/jregeX FB page: https://goo.gl/eJo3r7 Thanks for watching, don't forget to subscribe & share. I update new videos every week. Fusion Food Blog is a food & travel vlog channel. You will find many Chinese cuisines especially Sichuan recipes, German food cooking videos, dessert baking tutorials as well as travel vlogs on local restaurants and Vegan Mukbang live stream on every Monday. Here are some of my popular videos & playlists: My Sichuan food recipes: https://goo.gl/FfAUrD My German food recipes: https://goo.gl/nMMKsH Sichuan chili oil red oil: https://goo.gl/3oUggs Roasted goose for Christmas: https://goo.gl/v8Xql5 German pork knuckle: https://goo.gl/IG0DbZ Crete island Greece: https://goo.gl/KZqINp Stuttgart Oktoberfest Germany: https://goo.gl/NGqITV Please visit my blog for more recipes: http://fusionfoodblog.com/ Ingredients：3-4 portions 300-400g pork belly 10 cm leak 2-3 ginger 1 tbsp cooking wine 1/2 tbsp brown vinegar 1.5l cold water 5-6 garlic cloves/half garlic 10cm long leek 1 cucumber 2 tbsp brown vinegar 1 tbsp light soy sauce 1/2 tbsp cooking wine 1/2 tsp sugar salt white pepper powder 2 tbsp chilli sauce sesame oil Possible products on US Amazon (affiliate links): I film with (for more details please check out my blog: http://fusionfoodblog.com/my-gear/) Camera - http://amzn.to/2pZ35q5 Microphone - http://amzn.to/2q66hMk Tripod - http://amzn.to/2qHOK04 To contribute subtitles/CC for this video here: BGM: http://dova-s.jp/bgm/ Sound effect: http://musicisvfr.com/free/index.html