Boiled Pork in Garlic Sauce
  • 30 Min. Prep
  • 80 Min. Cook
  • 4 Servings
  • 277 Calories

Originally from Sichuan, this signature dish is a mainstay on any restaurant menu. This cold dish is just as tasty made at home, especially when it’s loaded with flavor from traditional spices and Knorr Liquid Seasoning. Served as an appetizer or entrée, this dish is sure to satisfy your taste buds.

  • For the pork:
  • 2 lb. pork belly, or the second cut of pork rump
  • 2 tbsp Shaoxing wine
  • 8 slices ginger
  • 2 stalks scallions, cut into 3-inch pieces
  • 1 tsp Sichuan peppercorns
  • For the sauce:
  • 1 cup water
  • 1/2 tsp Sichuan peppercorns
  • 1/2 teaspoon fennel seeds
  • 1 pod star anise
  • 1 pod black cardamom, deseeded
  • 2 pieces bay leaves
  • 1 cinnamon stick
  • 4 tbsp Knorr Liquid Seasoning
  • 1/2 cup soy sauce
  • 4 tbsp brown sugar
  • 12 garlic cloves, half puréed and half minced
  • Pinch of salt
  • 1 tsp sesame oil
  • 6 tbsp chili oil
  • For the garnishes:
  • 1/2 cucumber, thinly sliced 
  • 1 stalk scallions, julienned 
  • 2 sprigs cilantr

To cook the pork: In a large pot of water over high heat, place in the Shaoxing wine, ginger, scallions, Sichuan peppercorns, and pork belly.


Bring it to a boil, then turn to the lowest heat, and simmer for 1 hour. 


Remove the pork belly, and let it cool down. (It will be easier to cut into thin slices once it has completely cooled down.)


Trim off the uneven parts, and cut it into thin slices.


To cook the sweet soy sauce: In a pot over low heat, bring the water to a simmer.


Place in the Sichuan peppercorns, fennel seeds, star anise, black cardamom, bay leaves, and cinnamon stick. Cook until aromatic for 3 minutes.


Add the Knorr Liquid Seasoning, soy sauce, and brown sugar. Whisk and cook for another 15 minutes until it is thickened.


Filter out the spices.


To make the sauce: In a bowl, add the pureed garlic, minced garlic, salt, sesame oil, 3 tablespoons of sweet soy sauce that we made, and chili oil. Whisk.


To assemble: Place the pork slices around a bowl. Serve it as cold dish. (Optional: To make it a hot dish, steam the pork slices again before serving.)


Fill the center with more pork slices and cucumber. Top it with a plate, carefully turn everything over, and uncover the bowl.


Garnish with scallions and cilantro. Drizzle with the sauce.