Eat pork belly like this in summer, fat but not greasy, sour and appetizing, and drink to satisfy cravings

The weather is getting hotter and hotter, make a garlic and white meat to quench your cravings. The thin slices of meat, coupled with the crispy pickled cucumber, and the refreshing sauce with a rich garlic aroma, not to mention how delicious it is~~

This dish is made with peeled pork belly. The meat slice is cut thinly, after one boiling and two soaking two procedures to make the pork belly fat but not greasy, the garlic-scented juice is poured on the white meat and pickled cucumber, and then dotted with some dried chili pepper shreds, which is pleasing to the eye, sandwich a piece of white meat, eat a crisp sour cucumber, sour, greasy, appetizing ~~

——Garlic white meat——

【Ingredients】

Ingredients: 300 grams of pork belly,

Excipients: 70 grams of pickled cucumber, 4 cloves of garlic, 2 chives, 5 dried chilies, 1 small handful of peppercorns, 2 slices of ginger

Seasoning: 2 teaspoons light soy sauce, 1 teaspoon balsamic vinegar, 1/2 teaspoon sugar, appropriate amount of salt, a little monosodium glutamate

【Directions】

Step 1: Cut the pork belly into thin slices. You can use the refrigerator refrigeration function to freeze the pork belly before cutting it, so that it is very easy to cut out a thin and neat pork belly.

Step 2: Pot the pork belly slices under cold water, add green onion knots, ginger slices, 1 small handful of peppercorns, 1 teaspoon cooking wine to remove the smell, and bring to a boil over medium heat.

Step 3: After the water boils, skim off the foam and cook for another three or four minutes until the meat slices are cooked through.

Step 4: Remove the boiled pork belly slices and wash off the foam, and soak them in ice water for a few minutes. The soaked pork belly can not only remove some of the fat, but also increase the smooth texture.

Step 5: When soaking the pork belly, process the accessories: minced garlic, chopped chives, shallots, dried and spicy into small rings or cut into shredded chili peppers, and thinly slice pickled cucumbers.

Step 6: Mix a bowl of dipping sauce after cutting the accessories. Here I recommend putting it in a small bowl in layers, in the order of dried red pepper/minced green onion/minced garlic and salt, and pour the oil over the minced garlic while it is hot.

Step 7: Finally, add 2 teaspoons of light soy sauce, 1 teaspoon balsamic vinegar and 1/2 teaspoon of sugar to the oil, and stir well with a little monosodium glutamate. At this time, you can taste whether it suits your own taste and adjust it appropriately according to your own taste.

Step 8: Take out the iced meat slices, control the moisture and put them into a deeper plate, put the sliced cucumbers on the side, or put the pickled cucumbers at the bottom and pour the seasoned sauce.

Fatty but not greasy pork belly slices are eaten with pickled cucumbers, the taste and texture are really nothing to say, and there is no appetite in summer~~

It's so tempting, I can't help but put another picture of close-up pork belly, I'm hungry, if you like it, hurry up and collect it!

Tips:

1. The thinner the pork belly is cut, the better, if it is not easy to cut, you can put the pork belly in the refrigerator in advance and freeze it until the pork is hard and can be cut.

2. There are no pickled cucumbers, and some cucumber slices are also good.