Garlic-Mashed Pork Belly Slices

蒜泥白肉

Garlic-Mashed Pork Belly Slices — SichuanLeshan home cooking.

Ingredients

• pork belly with skin (skin scored)
• garlic
• light soy sauce
• chinese black vinegar
• sesame oil

Instructions

1. Place pork belly in a large pot. Cover with cold water. Bring to boil over high heat, then reduce to medium-low and simmer uncovered for 40 minutes. Skim foam regularly. Meat is done when a chopstick pierces the fattiest part with no resistance. (Fat layer turns opaque white; skin blisters slightly at scored lines.)
2. Remove from heat. Transfer belly to a wire rack. Cool completely at room temperature (about 20 minutes), then refrigerate uncovered for 1 hour until fully chilled and firm. (Skin contracts tightly; fat layer firms into a glossy, jellied sheet.)
3. Pound garlic with 1/4 tsp salt in a mortar until smooth and sticky — about 2 minutes. Do not use food processor or press. (Paste glistens with released oils; no granular bits remain.)
4. Slice chilled pork belly into 3-mm-thick, 4-cm-long rectangles. Arrange overlapping on a chilled plate. (Each slice curls slightly at edges; fat and lean layers remain distinct and aligned.)
5. Whisk together light soy sauce, Chinese black vinegar, and sesame oil. Spoon garlic paste over meat, then drizzle sauce evenly. Serve immediately. (Sauce pools subtly between slices; garlic paste stays mounded, not dissolving.)