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Ingredients
- 2 stalks green onions
- 3 slices ginger about 2” rounds
- 3 tablespoons Chinese rice wine mi jiu
- 10 oz skinless pork belly
- 1/2 cup julienne cucumber
- cup ½ julienne green onion
Garlic Sauce:
- 3 tablespoons minced garlic
- 1 tablespoon soy sauce
- 1 teaspoon Chinese red vinegar
- 1 teaspoon sugar
- teaspoon ½Sichuan peppercorn powder
- 2 tablespoons Sichuan red oil*
- 1 teaspoon sesame oil
- 2 tablespoons broth
Ingredients
Garlic Sauce:
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Instructions
- In a large pot of boiling water, add green onions, ginger and rice wine. Add pork and simmer for 30 minutes. Let cool completely and slice into 1/8” slices. Place a few strands of cucumber and green onion on each slice of pork, roll up and set aside.
- To make garlic sauce, combine all sauce ingredients. Serve pork rolls with sauce.
Recipe Notes
To check if pork is done, poke a chopstick into the center. The juices should run clear without any hint of pink.
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.