Boiled Pork Belly with Vinegar-soy Sauce
Thinly sliced Boiled Pork Belly with Vinegar-soy Sauce is a delicious dish. You can’t tell that it is just boiled pork. Chopped coriander/cilantro and green onion make the dish so appetising. (Watch the video)Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 500-600 g 1.1-1.3lb pork belly block (without skin on (note 1))
- 2 tsp salt
- 1 tsp sugar
- 100 ml 3.4 fl oz cooking sake
- 1 knob ginger ((2.5cm/1” cube) thinly sliced)
- 2 green onions ((green parts only), broken into 10-15cm/4-6" long pieces)
- Water to boil pork ((note 2))
- 4 tbsp dashi stock
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1/2 cup green onion (finely chopped)
- 1/2 cup coriander/cilantro (finely chopped)
- Wasabi paste
Instructions
- 1
Halve the pork belly block lengthwise and place the pork pieces in a tray or a deep plate that can comfortably fit in the pork pieces.
- 2
Coat the pork belly blocks with salt and sugar all around them evenly. Cover the tray with cling wrap and leave it in the fridge overnight (salt and sugar tenderises the pork belly).
- 3
Rinse the salt and sugar off the pork thoroughly, then place the pork pieces in a pot that can just fit the pork in.
- 4
Add ginger and green onion pieces to the pot, then add water to completely cover the pork (note 2). Bring it to a boil over high heat.
- 5
Remove the scum cleanly, reduce the heat to low and cook for 40 minutes to 1 hour (note 5) with the lid on, allowing for a small amount of ventilation. Ensure that the pork pieces are submerged in hot water at all times (note 6).
- 6
When a skewer can get through the pork easily, it is done.
- 7
Turn the heat off and leave it to cool down, with the pork pieces in the broth.
- 8
Mix the Vinegar-soy Sauce ingredients in a bowl or a jar.
- 9
Transfer the pork pieces from the broth (note 7) to a cutting board and slice them into 5mm/3⁄16" thick pieces.
- 10
Place the sliced pork on a serving plate. Scatter the coriander/cilantro and green onions over the pork.
- 11
Pour the sauce over, leaving some sauce as a dipping sauce. Drop wasabi paste on the side of the serving plate if using.