Garlic Pork Belly – Braised Pork Belly in Garlic Sauce Recipe

by | Last updated Jul 26, 2020 | Published on Nov 19, 2016 | Chinese Recipe, Pork Recipe, Recipe

This Garlic Pork Belly was accidentally discovered by my father when he was testing out a braised pork belly. He added double the amount of garlic he was supposed to use and thought, just let it be, maybe the flavor is just more towards the garlicky side. It turns out to be not garlicky to the palate, but with a good balanced flavor, salty and aromatic. Try my father’s Braised Garlic Pork Belly Recipe!
Garlic Pork Belly Recipe

My Father’s Accidental Recipe – Best Garlic Pork Belly!

As we all know that garlic is a very common pungent aromatic ingredient that we use in Asian Cuisine, Chinese, Indian, Malays – Asians, but if we over-use it, some would find the aroma offensive and dislike the over-ly garlic flavor. But even though this garlic pork belly recipe calls for about 400g of garlic, it does not taste too garlicky, why? Because the garlic flavor is balanced with the usage of Rock Honey Sugar and Shao Xing Wine (a type of Chinese Wine), in fact, the combination of these few ingredients creates an aromatic, salty and slightly sweet flavor that will keep you adding more rice!
fire garlic

Toasted Garlic

In this Garlic Pork Belly recipe, we will be using Toasted Garlic, not to be confused with black garlic, where the garlic is fermented.

I did some search on Google and found out that there is literally no information on “Fire Garlic”. Fire garlic is a direct translation of Chinese, whereas the proper term should be toasted garlic, the garlic is toasted in a smoked house, mostly produced from Guangdong province, China in two-story house and is exported to Western Europe and Southeast Asia.

In Malaysia, they are widely available in Chinese grocery shops and used in a wide variety of Chinese dishes.

By using toasted garlic, the garlic flavor is greatly enhanced, since the garlic flavor is intensified through the toasting process.

Rock Honey Sugar

honey rock sugar

Rock Honey Sugar is an important ingredient for this recipe, as this sugar has some light citrusy flavor that would balance the pungent flavor of the garlic.

Author have a say…

My father’s accidental Braised Garlic Pork Belly Recipe. He discovered this combination of ingredients when he over-add the amount of garlic and tested the sugar by substituting regular white sugar with Rock Honey Sugar, which creates this flavorful Garlic Pork Belly Recipe!
Source  :  Wiki

Braised Pork Belly in Garlic Sauce Recipe

Garlic Pork Belly Recipe
Ethan Wong
Print Pin

5 from 1 vote

If you could not get your hands on toasted garlic, use the regular garlic would do. Also, make sure to use Rock Honey Sugar for the best flavor outcome.`
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course, Side Dish
Cuisine Chinese
Difficulty Medium
Servings 3 people

Ingredients
 
 

  • 800 g Pork Belly
  • 50 g Carrot
  • 250 g Broccoli
  • 360 g Toasted Garlic (7 - 8 head of garlic)
  • 10 tbsp Soy Sauce
  • 40 g Rock Honey Sugar
  • 5 tbsp Shao Xing Wine
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Instructions
 

Preparation

  • Clean and cut the carrot and broccoli into bite-size.
  • Peel garlic.

Cooking

  • Preheat a pan with cooking oil, sear pork belly until golden edges.
  • Remove the seared pork belly and put it aside.
  • With the oil still in the pan, slightly pan-fry garlic.
  • Add Honey Rock Sugar in and caramelized on low heat.
  • Once the garlic turns golden, add in the soy sauce.
  • Add one large bowl of water, approximately 1000ml.
  • Add the seared pork belly in.
  • Bring to a boil then braise for 45 minutes. Flip occasionally.
  • At 15 minutes, add in the carrot in.
  • After 45 minutes, remove the red carrot and set aside.
  • If the pork belly is still too tough, add more water and braised for another 10 minutes or more.
  • Once it has reached your desired doneness, remove the pork belly, and set aside.
  • Now add the Shao Xing Wine and reduce the gravy to thicken.
  • Blanch the broccoli/cauliflower with a pinch of salt or 1/2 teaspoon of salt.

Serving

  • Place the cooked carrot as the base for the pork belly.
  • Place the blanched broccoli/cauliflower at the side of the plate.
  • Cut the pork belly into a thickness of 1/2 inch and place it on top of the carrot.
  • Scoop the gravy and pour onto the cut pork belly. Serve.

Video

Nutrition

Calories : 1542kcalCarbohydrates : 25gProtein : 34gFat : 142gSaturated Fat : 52gCholesterol : 192mgSodium : 3476mgPotassium : 937mgFiber : 3gSugar : 17gVitamin A : 3330IUVitamin C : 76mgCalcium : 70mgIron : 3mg
Allergy : Meat
*These Nutritional Values have not been evaluated by the Food and Drug Administration
Keyword Garlic Pork Belly, Garlic Sauce, Pork Belly, Pork Belly Recipe, Red Braised Pork Belly

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2 Comments

  1. DIANE

    This looks so delicious and super easy! I will try and report back to you with my thoughts on it….I cannot wait to taste.

    Reply
    • Ethan Wong

      Do share some pictures also! Would love to see them! ??

      Reply

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Ethan Wong

Hey, thanks for dropping by.
I curate recipes at the weekend, otherwise, on the weekdays I spend time hunting for stuff at YS. Oh yeah, I spend my break time learning to code.
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