Friday, March 10, 2006

White Pork Slices With Garlic Sauce

This is a simple and delicious dish for pork lvoers. The belly pork in this recipe is streaked with fat, but boiling reduces the fat considerably. If belly pork is too fatty for your liking, you can use shoulder pork but it has to be rolled up first. The meat should have a slight crunch to it - a little surprise for a boiled meat dish - and be very thinly sliced. The garlic sauce is pungent and tasty and typically Asian in style.

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1 lb belly pork
1 tbsp salt
1 large slice ginger
2 spring onions

Garlic sauce:

2 tbsp chopped garlic
2 1/2 tbsp sweet dark soy sauce
1 tbsp white chicken stock
1 tsp chilli oil


Cut the skin away from the prok.

Bring 2 litres of water to the boil. Blanch the pork in the boiling water then refresh in cold water.

Change the water, bring to the boil, add salt, ginger and spring onions.

Add the pork again and remove any scum that floats to the top.

Turn flame to a simmer and cook for 30 minutes.

Remove pork from the water dan insert a skewer into the meat. Check the fluid that runs out - it should be clear without any trace of blood.

When pork is done, remove it from the pot and allow to stand for 30 minutes.

Slice it into very thin slices and arrange on a serving plate.

Bring the stock back to the boil and ladle over the pork slices. (The last step ensures that the pork is completely cooked. If the meat is still pink after one ladle of stock, repeat the process)

Drain the stock off the plate before serving.

For garlic sauce, mix the ingredients together thoroughly.

Pour the sauce over the pork slices.

Garnish with chopped spring onions/coriander.



Winnie said...


I like this dish, I usually make it with pork shank which is less fattening.

fooDcrazEE said...

hmm..streaky pork - nice. I did the same sauce but without the dark soy sauce. It should lent a sweet taste to the pork. Another version my mum did was par boiled the pork till half cooked. Then finish off by slowly pan fry the pork till cook and golden brown. Slice thinly and served with cut chilli and light soy sauce as dipping.

Delish and i miss my mum now....hhmmm

lilyng said...


i think it is time to go home and visit mom, the calling is too strong. you have missed her since the pandan chiffon cake.

btw i am coming back on april 14 for 3 weeks until may 6. will try to call you to say hi.

fooDcrazEE said...

going back next day off. early april...3 weeks to go. not to worry..mum came and see me too. lolz

YDavis said...

Hi Lily. I was visitng Ching's site and from there came over to yours. Very nice site.

Pork looks delicious. I bet the garlic sauce goes good with grilled/roasted pork tenderloin as well. I will try it out sometimes.

I mentioned to Ching that my maiden name is Ng. That's your last name. Just out of curiosity, is that the number five or the color yellow in chinese?

jadepearl said...

Wonderful, wonderful dish! yummy yum-yum!!!

lilyng said...


i am hokkien, so ng is wong and the color yellow.

you are the same ng as ching's husband chong who is ng too

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