Garlic Pork Belly – Braised Pork Belly in Garlic Sauce Recipe

Read In  :  ENG  |  中文

Jump to Recipe

Jump to Video

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!

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!

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

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
Print

Braised Pork Belly in Garlic Sauce Recipe

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.`
Course Main Course, Side Dish
Cuisine Chinese
Keyword Garlic Pork Belly, Garlic Sauce, Pork Belly, Pork Belly Recipe, Red Braised Pork Belly
Difficulty Medium
Allergy Meat
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 3 people
Calories 1542kcal
Author Ethan Wong

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
Metric - Imperial

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: 1542kcal | Carbohydrates: 25g | Protein: 34g | Fat: 142g | Saturated Fat: 52g | Cholesterol: 192mg | Sodium: 3476mg | Potassium: 937mg | Fiber: 3g | Sugar: 17g | Vitamin A: 3330IU | Vitamin C: 76mg | Calcium: 70mg | Iron: 3mg
February 13th, 2021 4:16 pm
Leave a Comment

View Comments

Leave a Comment

Recent Posts

  • Article
  • I Say

FINAS Filming License Malaysia: 2025 Application Guide

Planning to film in Malaysia? This updated 2025 guide shows how to apply for a FINAS license, requirements, fees, and…

  • Chinese Recipe
  • Recipe

How to Make Soft & Fluffy Mantou (Chinese Steamed Buns)

Learn to make traditional Chinese Mantou—soft, fluffy steamed buns perfect for any meal. This easy recipe guides you through each…

  • Dessert & Drinks Recipe
  • Recipe

How to Make Colorful Fruit Boba Pearls at Home (Easy Recipe)

Discover how to create vibrant, homemade fruit boba pearls using natural ingredients. This step-by-step guide ensures delicious and colorful results…

  • Beef Recipe
  • Noodles Recipe
  • Recipe

HaiDiLao Tomato Beef Soup Recipe with Noodle

Craving Haidilao's signature tomato beef noodle soup? Discover how to make this hearty and flavorful dish at home with our…

  • Chinese Recipe
  • Pork Recipe
  • Tips

How to Render Lardon – Crunchy Pork Lard Crackling Recipe

Pork Lardon, known as pork cracklings in Malaysia. Making good pork lard on requires some tricks, here are the secrets…

  • Beef Recipe
  • Chinese Recipe
  • Noodles Recipe
  • Recipe

Gan Chao Niu He – Hong Kong Stir Fry Beef Noodle

Gan chao niu he, literally translated as "dry fry beef flat rice noodle".This dish rose to frame in Hong Kong,…

This website uses cookies.