Baoshao with Spicy Garlic Sauce

Ingredients

• 500g (1.1 lb) pork belly, thinly sliced 500g (1.1 lb) pork belly, thinly sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons black vinegar 2 tablespoons black vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1/4 cup water 1/4 cup water
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Steamed rice or noodles, for serving Steamed rice or noodles, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 9g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, Shaoxing wine, ginger, garlic, Sichuan peppercorns, and chili flakes. Add the pork belly slices to the marinade and let it sit for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated pork belly slices and cook until browned and crispy, about 3-4 minutes per side.
3. 3.
   In a small bowl, whisk together the black vinegar, sugar, cornstarch, and water. Pour the mixture into the skillet with the pork belly and stir well to coat the meat.
4. 4.
   Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened.
5. 5.
   Garnish with sliced green onions and serve the Baoshao over steamed rice or noodles.

Treat your ingredients with care...

• Pork belly — Make sure to slice the pork belly thinly for quicker and more even cooking.
• Sichuan peppercorns — Toast the peppercorns in a dry skillet before crushing them to release their aromatic oils.
• Black vinegar — If you can't find black vinegar, you can substitute it with balsamic vinegar.

Tips & Tricks

• For an extra kick of heat, add more chili flakes or a dash of hot sauce to the spicy garlic sauce.
• If you prefer a milder flavor, reduce the amount of Sichuan peppercorns and chili flakes.
• Serve Baoshao with a side of steamed bok choy or stir-fried vegetables for a complete meal.
• To achieve a crispy texture, make sure to cook the pork belly slices on high heat.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Baoshao hot over steamed rice or noodles. Garnish with sliced green onions for added freshness and color.

Presentation advice

Arrange the Baoshao slices on a platter, drizzle the spicy garlic sauce over them, and sprinkle with sliced green onions. Serve with a side of steamed rice or noodles for a visually appealing presentation.