The method of making Garlic Sauce Pork varies from person to person, so the taste will also be different. Therefore, we need to understand the most authentic cooking method and introduction, which concerns the use of various materials and the progress of steps. Let’s get to know the authentic method of making Garlic Sauce Pork in detail.

一、Materials

500 grams of pork belly, 50 grams of garlic

10 grams of fried white sesame seeds or crushed peanuts, one cucumber

5 grams of brown sugar

15 grams of chili oil, 5 grams of fine salt

15 grams of light soy sauce, 10 grams of sesame oil

15 grams of scallions, 15 grams of ginger

10 grams of chicken oil sauce, a little Sichuan peppercorns

A little vinegar, a little Sichuan peppercorns

A little star anise

二、Method

1. Clean and刮 the fatty and lean pork belly, put it in a pot with scallions, Sichuan peppercorns, star anise, fine salt, and crushed ginger pieces, add cooking wine, bring to a boil over high heat, then simmer on low heat until a chopstick can be inserted, and soak in the original juice to cool naturally. Once cool, remove it, chill in the refrigerator until firm, making it easier to cut thin slices. Eating it thin is less greasy.

2. Wash the cucumbers, cut them into strips, sprinkle with a little salt, drain the saltwater, and place them at the bottom of the plate as a base. Cut the meat from the refrigerator into 7 cm long and 3 cm wide thick slices, placing the scattered pieces at the bottom of the plate. Arrange neatly on top of the shredded cucumbers.

3. To make the sauce, soy sauce alone would be too salty and not tasty, so a compound soy sauce is made. The method is very simple: mix light soy sauce, chicken oil sauce, brown sugar, and a little meat soup water, simmer on low heat, then pour into a bowl. Add sesame oil and vinegar, mix well. Add half a bowl of minced garlic, and pour the compound soy sauce over it. If it’s the Sichuan style, you can add chili oil to taste.