This cold dish is a wonderful combination of soft and chewy, sweet and spicy. While shredded chicken or pork tenderloin could be used as a healthier option to pork belly, the pork belly contributes a fantastic bite to the overall dish.

pork belly

  • Pork Rump/Pork Belly (200 g)
  • Ginger
  • Scallion
  • Chicken bones- for stock
  • Soy sauce (20 g)*
  • Chili oil (30 g)*
  • Sesame oil (to taste)
  • Sugar (15 g)*
  • Gourmet powder (5 g)*
  • Garlic (30 g)*

* Amounts are estimates



  1. Boil water in wok with sliced ginger, mashed leek and chicken bones.
  2. Cut the pork belly in the middle of the piece ALMOST all the way through.
  3. When water is boiling, add pork (fat/skin side down).
  4. Turn down heat to a simmer. Do not allow water to aggressively boil. Add water as necessary so that pork is covered.
  5. Occasionally poke pork with a chopstick (to allow broth to penetrate) and skim “scum” off surface as needed.
  6. Simmer for 20-25 min. Stab fat to ensure juices run clear and pork is done.
  7. Remove pork and place in a bowl. Pour broth over pork. Allow to cool.
  8. After pork is cool, slice into thin strips (julienne).


  1. Smash garlic cloves with a cleaver. Mince finely. Place in a small bowl.
  2. In a separate bowl, combine salt, sugar, gourmet powder and soy sauce. (Sauce should be sweet, spicy and garlicky to taste.) Stir well until sugar is dissolved.
  3. Add chili oil. (Additional sediment will make the sauce stronger and more traditional.)
  4. Add sesame oil.
  5. Pour sauce over garlic and stir well.

(For the professional version of the sauce, combine soy sauce, sugar, cinnamon and anise and reduce on stovetop.)


  1. Pile pork slices on a small plate.
  2. Pour garlic sauce over pork. Don’t mix.
  3. Top with extra garlic.

  • Is the sauce sweet, spicy and garlicky?
  • Is the pork tender?


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