Cheong Liew

White pork slices with garlic sauce

"This is a simple and delicious dish for pork lovers. The belly pork in this recipe is streaked with fat, but boiling reduces the fat considerably. If belly pork is too fatty for your liking, you can use shoulder pork; ask the butcher to roll it first. The meat should have a slight crunch to it - a little surprise for a boiled meat dish - and be very thinly sliced. The garlic sauce is pungent and tasty and typically Asian in style."

Serves 6

Ingredients

500g belly pork
1 tablespoon salt
1 large slice ginger
2 spring onions
2 tablespoons chopped garlic
2.5 tablespoons sweet dark soy sauce
1 tablespoon white chicken stock
1 teaspoon chilli oil

Method

Cut the skin away from the pork.

Bring 2 litres of water to the boil.

Blanch the pork in the boiling water then refresh in cold water.

Change the water, bring to the boil, add salt, ginger and spring onions.

Add the pork again and remove any scum that floats to the top. turn flame to a simmer and cook for 30 minutes.

Remove the pork from the water and insert a skewer into the meat.

Check the fluid that runs out - it should be clear without any trace of blood.

When the pork is done, remove it from the pot and allow to stand for 30 minutes.

Slice it into very thin slices and arrange on a serving plate.

Bring the stock back to the boil and ladle over the pork slices (the last step ensures that the pork is completely cooked. If the meat is still pink after one ladle of stock, repeat the process).

Drain the stock off the plate before serving.

For the garlic sauce, mix garlic, soy sauce, chicken stock and chilli oil together thoroughly.

Pour the sauce over the pork slices.

Garnish with fresh coriander.