📝 About This Recipe
A cornerstone of Shandong (Lu) cuisine, this dish celebrates the pure, unadulterated sweetness of premium pork belly balanced by the sharp, pungent kick of freshly stone-mashed garlic. The pork is slow-poached with aromatics until it reaches a melt-in-the-mouth tenderness, then sliced paper-thin to absorb a complex, savory-sweet soy dressing. It is a masterful display of how simple ingredients, when treated with classical Chinese techniques, create a refreshing yet deeply satisfying appetizer.
🥗 Ingredients
The Pork and Poaching Liquid
- 500 grams Skin-on Pork Belly (high quality, fresh slab)
- 40 grams Ginger (sliced into thick coins)
- 3 stalks Scallions (tied into a knot)
- 1 teaspoon Sichuan Peppercorns (to remove gaminess)
- 2 tablespoons Shaoxing Rice Wine
- 2 liters Water (enough to fully submerge the pork)
The Garlic Sauce
- 8-10 pieces Garlic Cloves (peeled and mashed into a paste)
- 3 tablespoons Light Soy Sauce (premium quality)
- 1 tablespoon Chinkiang Black Vinegar (adds depth and acidity)
- 1 teaspoon Sugar (to balance the saltiness)
- 2 tablespoons Roasted Chili Oil (with sediment/flakes)
- 1 teaspoon Sesame Oil (toasted)
- 1 tablespoon Pork Poaching Liquid (reserved from the pot)
Garnish and Assembly
- 1 medium Cucumber (julienned or shaved into ribbons)
- 1 small bunch Cilantro (roughly chopped)
- 1 teaspoon Toasted White Sesame Seeds
👨🍳 Instructions
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1
Rinse the pork belly under cold water. If there are any hairs on the skin, use a kitchen torch or a razor to remove them cleanly.
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2
Place the pork belly in a large pot. Cover with 2 liters of cold water. Add the ginger slices, scallion knot, Sichuan peppercorns, and Shaoxing wine.
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3
Bring the pot to a boil over high heat. Once boiling, skim off any grey foam or impurities that rise to the surface to ensure a clean flavor.
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4
Reduce the heat to low, cover, and simmer gently for 30-40 minutes. The pork is ready when a chopstick can easily pierce through the thickest part of the meat without resistance.
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5
While the pork cooks, prepare the garlic. Use a mortar and pestle to mash the garlic cloves with a pinch of salt until they form a smooth, sticky paste. This releases more oils than chopping.
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6
In a small bowl, whisk together the mashed garlic, light soy sauce, black vinegar, sugar, chili oil, sesame oil, and one tablespoon of the hot pork broth.
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7
Prepare the bed for the pork: peel the cucumber into long, thin ribbons or julienne it finely. Arrange the cucumber in the center of a serving platter.
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8
Once the pork is cooked, remove it from the pot and immediately plunge it into a bowl of ice water for 2 minutes. This stops the cooking and firms up the fat for easier slicing.
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9
Pat the pork dry with paper towels. Using a very sharp knife, slice the pork belly against the grain into paper-thin slices, approximately 2-3mm thick.
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10
Neatly drape the pork slices over the cucumber mound, slightly overlapping them to create a beautiful presentation.
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11
Stir the garlic sauce once more and pour it generously over the center of the pork slices, allowing it to drip down the sides.
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12
Garnish with fresh cilantro and a sprinkle of toasted sesame seeds. Serve immediately while the pork is slightly warm or at room temperature.
💡 Chef's Tips
For the most authentic texture, use a mortar and pestle to mash the garlic; the friction creates a creamy consistency that binds the sauce better than mincing. Slicing the pork while it is slightly chilled but not cold makes it much easier to achieve those professional, translucent slices. Don't discard the poaching liquid! Strain it and use it as a rich base for noodle soups or vegetable broths. If you prefer a less spicy dish, reduce the chili oil and add a teaspoon of toasted peanut oil for a nutty aroma instead. Ensure the pork belly has a good ratio of lean meat to fat (the 'five-layer' look) for the best mouthfeel.
🍽️ Serving Suggestions
Pair this dish with a chilled glass of Tsingtao beer or a light, floral Jasmine tea to cleanse the palate. Serve alongside a bowl of steamed white rice to soak up the extra garlic soy dressing. Include it as part of a larger Lu-style meal with 'Dezhou Braised Chicken' and 'Stir-fried Kidney Flowers'. Add a side of pickled radish or kimchi to provide a crunchy, acidic contrast to the rich pork fat. For a modern twist, serve the pork slices as 'wraps' using large lettuce leaves and the cucumber.