Twice Boiled Pork Belly in Amino Sichuan Sauce
Tender pork belly, boiled to perfection, coated in a rich, savory Sichuan-inspired sauce with a hint of spice. A perfect balance of flavor and texture for a truly satisfying meal!
- 1 kilo pork belly
- 1 clove garlic, crushed
- 1 medium ginger, sliced
- 1 stalk spring onion, remove roots
- 30ml Shao Xing cooking wine (rice wine)
- 30ml CÓCOES Organic Coconut
Flower Aminos
Sichuan dipping sauce:
- ½ tablespoon garlic, minced
- 1 tablespoon spring onion, chopped
- ½ roasted Sichuan pepper, crushed
- 1 tablespoon chili sauce
- 1 teaspoon CÓCOES Organic Coconut Flower Syrup, Light
- 1 tablespoon CÓCOES Organic Coconut Flower Vinegar
- 2 tablespoons CÓCOES Organic Coconut Flower Aminos
- ½ tablespoon coriander leaves, chopped
- 1 tablespoon chili, chopped (optional)
- Boil the pork for about 20 minutes over medium heat. Discard the water to remove any residue and odor.
- Refill the pot with fresh water and bring it to a boil again over medium heat.
- Add garlic, spring onions, ginger, Shaoxing cooking wine, CÓCOES Aminos. Simmer the pork for 1 ½ hours or until it is tender.
- Remove the pork from the pot and let it cool slightly.
- Slice the pork and serve with Sichuan dipping sauce.
